This month’s Plate to Plate showcases another sweet recipe: Apple Cake.picked this month’s challenge and decided on an from the Gourmet Traveller. I was excited as apples are now in season and my husband loves a good apple cake.
I was worried when I rolled out the dough that I hadn’t followed the recipe correctly. It was very soft and in the end I had to press it into the pan since it kept sticking to the rolling pin. But in the end it turned out beautifully. That was the only issue I had with the recipe.
Jillian’s photos are on the left, mine on the right.
Jillian mentioned that she found the filling could have benefited from a bit more sugar, I thought it had the right sweetness. Maybe due to the apples I used? I did play around with the spices, adding some cloves, ginger and cardamom to the cinnamon, since I like a nicely spiced cake and omitted the zests.
I made two cakes using a 24 cm and a 18 cm pan, which resulted in flatter cakes. I like how high Jillian’s is!
This recipe is a keeper!
Check outabout the cake!
Here is the original recipe from Gourmet Traveller.
- 8 large Granny Smith or Cox’s orange pippin apples
- Finely grated rind and juice of 2 lemons
- Finely grated rind of ½ orange
- 75 gm caster sugar
- 1 tsp ground cinnamon
- 125 gm pure icing sugar, sieved
- 450 gm cold butter, cut into small cubes
- 250 gm (1 1/3 cups) plain flour
- 250 gm (1 1/3 cups) self-raising flour
- 80 gm caster sugar
- 2 eggs, whisked
Meanwhile, place 1½ tbsp of reserved apple liquid in a bowl and gradually stir in icing sugar until a glaze consistency forms. Drizzle over cake and serve.