16 April 2012

Not everything turns out well...


...I thought I would have a go at an apple cake this weekend as I had about a pound and a half of Bramleys sat on my kitchen worktop going nowhere...

So after a quick search on the internet I had the idea to 'tweak' some of the numerous Dorset Apple Cake recipes that were all over the place...


I knew the sort of cake I wanted to end up with...I knew the ingredients I wanted to include...and I knew I wanted it to be adaptable...hot with custard or ice-cream, cold with coffee or tea mid-morning...so here's what I did and what happened...when I attempted my own Layered Apple Cake...


Ingredients I used:
*Bramley apples, once mine were peeled, cored and sliced they weighed 465g
*Self Raising Flour - 300g
*Ground almonds - 50g
*4 large eggs
*Caster sugar - 250g
*Butter - 225g - softened
*Vanilla - 2tsp
*Juice of a lemon - to toss apple slices in

...First off I thinly sliced the apples for my layers...and to stop them (or at least attempt to stop them) browning, I tossed them in the juice of a lemon...
I decided an 'all in' method would make it a nice easy cake to make...so in it all went...
...I whizzzzzed away...until a smooth cake batter appeared... 
...spread half of it into a greased and lined tray...decided on a tray-bake style cake for this...I figured it would be easier to slice for the warm "pudding" version...
...Then on went half of the apple slices...
...followed by the rest of the cake batter...
...and a final "pretty" layer of apple slices...I took my time here and arranged them nicely...I want it to look good when it comes out of the oven!!
...a final sprinkle of demerera sugar over the top and into the oven it went...
It took almost an hour to bake, and I needed to cover it with foil at the end, to stop the top over-browning (which I failed to do, as I wasn't quick enough of the mark with the foil!!)...it was in a relatively low oven, Gas 4/160c...which I think I will keep the same...
A few bits caught during the long bake, even with foil going on top (too late really)...to stop it...but it looks quite good at this point...could've done with some extra sugar on top...might toss apple slices and sugar together next time...
It looks lovely...moist, gooey, apple'y'...what more could you want from an apple cake???
Not as much lemon juice when stopping the apples from browning it seems...there was a way too strong lemon thing going on...and I like lemon cakes as much as the next person, but this was sour lemon...not a good taste...on the plus side, the sponge part was really tasty, if a wee bit flat (might need some baking powder) and a bit sweeter would be good, but am wondering if that is more to do with 1) The lemon!! or 2) My choice to use un-sugared bramleys??? Might try less or no lemon and some eating apples next time....and there will be a next time, as I really fancy a nice apple cake still!!! 


So what would I/will I keep the same next time?
1) Will definitely keep ground almonds in there
2) Love the tray bake idea for it


So what would I/will I do different next time??
1) Possibly cubes of eating apple mixed through the cake batter instead of layers
2) Tossing the top decorative layer of apples in the sugar - possibly with a touch of cinnamon?
3) Maybe a wee bit more sugar in the cake batter?
4) Might pop in a tsp baking powder for a better rise...


So the concept is there, I know there are many Apple Cakes out there, but I am determined to make one that is mine, so keep watching this space!!!

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