mint Posted February 29, 2012 Share Posted February 29, 2012 Anyone got one of these recipes, please?Preferably easy and preferably using apples obtainable from French supermarkets....by which I mean not anything fancy like Bramleys?[:)] Link to comment Share on other sites More sharing options...
Frederick Posted February 29, 2012 Share Posted February 29, 2012 http://bakingforbritain.blogspot.com/2005/10/dorset-apple-cake.html This one does not use Bramley's Link to comment Share on other sites More sharing options...
idun Posted February 29, 2012 Share Posted February 29, 2012 I just make a victoria sponge and put it in the tin or in small paper cases. Then I use eating apples. I core and peel them and slice them, not too thick not too fine, about 10mm, maybe a tadge more. Then I place them on the cake. Or put them one on either side of the little cakes. Then bake as I would any victoria sponge. We eat them hot or cold and always with a sprinkling of icing sugar. And they freeze well.I have more complicated recipes than this and this looks like one of the german apples cakes, but this is really easy and really good. Link to comment Share on other sites More sharing options...
Patf Posted February 29, 2012 Share Posted February 29, 2012 I belong to a forum called The fresh Loaf and there was a good thread on applecake recipes. I can't do links from my 'puter but here it is, just google it:www.thefreshloaf.com/node/26041/aunt039lillians-apple-cakeThere's a recipe from me (or from my old friend) and several others Link to comment Share on other sites More sharing options...
ericd Posted February 29, 2012 Share Posted February 29, 2012 Easy Sweet.....get some apples, peel them and chunk them into pieces. lay on top of a pastry, drizzle some jam over and throw into the oven. When hot, sprinkle with sugar. Link to comment Share on other sites More sharing options...
mint Posted February 29, 2012 Author Share Posted February 29, 2012 Thanks, folks. Think I'll make Frederick's cake tomorrow. Will add cinnamon as well as the nutmeg as I love sweet spices.Pat, I'm not into recipes using "cup" measures as I am never sure how big the cup should be? But the cake sounds very nice as I like to use oil instead of butter for a different and lighter taste sometimes.Eric, I fancy cake and only cake will do, so not tart and nothing with pastry this time.BTW, I have made some wicked muffins with apples, sultanas and plenty of cinnamon but hey sometimes you just fancy cake don't you? Link to comment Share on other sites More sharing options...
idun Posted February 29, 2012 Share Posted February 29, 2012 So make two and then freeze the other, maybe in slices. Handy when folks call in as they usually defrost quickly, for them or for you, if you just fancy cake, like you do, or I do.[Www] Link to comment Share on other sites More sharing options...
Frederick Posted February 29, 2012 Share Posted February 29, 2012 Good luck Sweet ... My French neighbour supplies my wife with apples she supplies her with Dorset Apple Cake ... Good arrangement works well ... You will enjoy you cant beat a good Dorset Apple cake . Link to comment Share on other sites More sharing options...
idun Posted February 29, 2012 Share Posted February 29, 2012 Frederick, do you put butter on it?I didn't read the bumpf just the recipe and thought scone dough, and I love scones. Then I read the bumpf and that is what it said. I can see me having this with butter smothered on it. Or thick creamy custard if served hot.I will try it. Link to comment Share on other sites More sharing options...
Frederick Posted March 1, 2012 Share Posted March 1, 2012 No Butter on ............Go for the custard or ice cream... My wife likes creme fraiche I prefer the ice cream . Chunky size apple in the cake of course . Link to comment Share on other sites More sharing options...
mint Posted March 1, 2012 Author Share Posted March 1, 2012 Frederick, cake tin all ready lined [:)]"Chunky size apple".....thanks for the tip.Will be in the oven by 12.30 when the heures creuses go on [:D] Link to comment Share on other sites More sharing options...
Frederick Posted March 1, 2012 Share Posted March 1, 2012 Go for it ! Link to comment Share on other sites More sharing options...
idun Posted March 1, 2012 Share Posted March 1, 2012 Mine is out of the oven. Looks like a big scone to me. It rose, it took 25 minutes to bake and I'll be very upset if that bloody gas cooker has left me with yet another soggy bottom. Truthfully, I'll be cutting a biggish slice, halving it and putting butter in it. Link to comment Share on other sites More sharing options...
idun Posted March 1, 2012 Share Posted March 1, 2012 Turned it and the bottom had to go under the grill, bloody Cannon gas cooker. Found it too scone like to not have butter on it and then a little too sweet as a scone for me. I will make it again with less sugar and call it an apple scone instead of Dorset Apple Cake and my friend from Dorset will probably say, 'this is a bit like a dorset apple cake'[Www] Link to comment Share on other sites More sharing options...
Patf Posted March 1, 2012 Share Posted March 1, 2012 The one that I make is more of a pudding than a cake - perhaps it depends on the type of apple you use, how much water in it. Here I always use canada apples for cooking, but this recipe is ok with braeburn or cox's8 oz SR flour6 oz sugar 4 fl. oz oil2 large eggs.cinamonMake a batter with these ingredients and stir in 4 apples peeled and thinly sliced.Bake about 50 mins. Link to comment Share on other sites More sharing options...
amos Posted March 1, 2012 Share Posted March 1, 2012 Here's another one that I've been using for years,( usually it has to be said with Bramley's), I generally make it as aloaf rather than a cake.Apple and Cinnamon Cake10 oz self raising flour1 ½ teaspoons cinnamon½ teaspoon salt8oz Demerara sugar2oz raisins (optional)4oz melted butter2 large eggs beaten6 fl oz milk8oz apples, peeled and choppedSift flour, cinnamon and salt into a bowl, stir in sugar (and raisins).Mix melted butter, eggs and milk. Beat until smooth and fold in the apples/.Turn into a lined and greased tin, 8inch round or loaf tin, bake for 1-1.15mins until cake springs back when lightly pressed.Enjoy! Link to comment Share on other sites More sharing options...
Pommier Posted March 1, 2012 Share Posted March 1, 2012 I saw a cake mix in Lidl a while ago, which was so different I had to buy it!It was like a quite heavy chocolate sponge cake with chocolate chips in it. The instructions said to peel and slice 4 apples and press them edge on into the raw mix before cooking. After cooling there was a cinnamon flavoured icing to pour over, then toasted flaked almonds to put on top. It was very nice and very unusual. Link to comment Share on other sites More sharing options...
mint Posted March 1, 2012 Author Share Posted March 1, 2012 After all that, I didn't get to make the cake because I had to go out roaming the fields (no, not for apples) but for the neighbour's cat.It was bloomin' hot too and after an hour or so we came back, and there it was sleeping on its own cushion in the house!So, then I had to get on with lunch etc.Probably can't do it tomorrow either as we are off to look at that sideboard from leboncoin that I posted about on another thread.Oops, all my life seems to be documented here on the Forum![:-))]Pommier, it's a pity I didn't see your post before I went off to Lidl this aftenoon.BUT, I did buy some crunchy peanut butter.....so if anyone has a nice cake or cookie or muffin recipe using peanut butter, I'd like to try it![:D] Link to comment Share on other sites More sharing options...
idun Posted March 1, 2012 Share Posted March 1, 2012 I don't like cinnamon, but I love nutmeg. This was a scone dough that went into the baking tin and Sweet, it took all of three minutes to make, if that, dead easy. Link to comment Share on other sites More sharing options...
mint Posted March 1, 2012 Author Share Posted March 1, 2012 Id, I don't doubt that it's a nice, quick, easy recipe but, you know I have an issue with my oven, just like you have with yours![:(]Damned thing will take half an hour to heat up and then the cake will probably need "finishing off" in some way like yours did....ggggrrrrr! Link to comment Share on other sites More sharing options...
idun Posted March 1, 2012 Share Posted March 1, 2012 If I win millions on the lottery tomorrow, I'll arrange to have our ovens destroyed and I'll buy nice good ones to replace them both. Link to comment Share on other sites More sharing options...
mint Posted March 4, 2012 Author Share Posted March 4, 2012 OK, Frederick's cake made and tasted and very tasty it was too.More pudding than cake but I'd certainly make it again and serve cold with icecream in the summer.Will now test nomoss's cake and then PatF's.Will also email a dear friend in Cirencester and ask her for her recipe. She trained as a cordon bleue cook and she used to make a stunning apple cake with bands of icing sugar for decoration. Link to comment Share on other sites More sharing options...
idun Posted March 18, 2012 Share Posted March 18, 2012 Re the Dorset Apple Cake, which I found very scone like, only too sweet for a scone. I made one yesterday and over halved the sugar, so only 50g of sugar and what a lovely scone it made. Had it with butter and guests had it with butter or creme fraiche. Very nice indeed. So with less sugar, I'll happily call it a Dorset Apple Scone from now on to differentiate between the two. Easy to make and only half an hour to bake. Highly recommended for scone lovers. Link to comment Share on other sites More sharing options...
Pommier Posted March 18, 2012 Share Posted March 18, 2012 I made rich fruit scones today with some mixed spice added to the flour. Delicious with butter and cherry jam! Link to comment Share on other sites More sharing options...
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