Recipe Thread

[Fred]

Thank you Curryman for sharing the recipes, I made an edit to your Chowder post so the images show.

Thank you to Jiml for pointing out that the images were not showing.

Carry on folks, anyone else got any good recipes to share?

[curryman86]

 



French Apple Cake

  Ingredients

       110g flour
       3/4 teaspoon baking powder
       pinch of salt
       4 large apples (a mix of varieties)
       2 large eggs, at room temperature
       150g sugar
       3 tablespoons dark rum
       1/2 teaspoon vanilla extract
       115g butter, salted or unsalted, melted and cooled to room temperature

Method

   1. Preheat the oven to 180ºC and adjust the oven rack to the center of the oven.
   2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.
   3. In a small bowl, whisk together the flour, baking powder, and salt.
   4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.
   5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla.          Whisk in half of the flour mixture, then gently stir in half of the melted butter
   6. Stir in the remaining flour mixture, then the rest of the butter.
   7. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
   8. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

   Serving: Serve wedges of the cake just by itself, or with crème fraîche or vanilla ice cream.

   Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.