![]() But it is also delicious with a scoop of vanilla ice cream and/ or a drizzle of caramel sauce. My favourite way to serve this cake is with a dollop of whipped cream or clotted cream. Make it dairy free - replace butter with dairy free alternative (like Stork, if you are in the UK), and replace the egg with yoghurt alternative (about 50 g) or applesauce. ![]() Alternatively, use plain gluten free flour (same amount), but combine it with a teaspoon of baking powder (make sure it is gluten free) and a teaspoon of baking soda (which is naturally gluten free). I haven't tested this recipe with gluten free flour, but it should work just fine. To make this cake gluten free, use a good quality, gluten free self raising flour.No need to be perfect here, just try to get it covered more or less.įinish it off by sprinkling a tablespoon of demerara sugar on top for that light and sweet crunch, then bake. Dot the apricot jam over the apples, and spread the remaining cake batter on top. Arrange them in any way you would like, and be sure to use all of the apples. Now, it's time to place the apples on top. Spoon out some of the batter and spread it over the base of the cake tin. The mixture will be thick and sticky, and that is how it is meant to be. To make the cake batter, beat the softened butter and sugar, followed by egg and flour. You want a good layer of butter for the tin, because it will ensure that the crust turns out buttery and golden. Next, preheat the oven and grease your cake pan with generous amount of butter. ![]() Toss them with cinnamon and sugar, making sure they get evenly covered in the mixture and set them aside. Peel, core and cut them into roughly 1 cm slices. To make this cake recipe, start by preparing your apples. Scroll down to the bottom of this post for the full list of the ingredients and the method.
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