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    Irish apple cake

    Source of Recipe


    List of Ingredients

    4 ounces butter (1 stick - 115 g)
    1/2 cup granulated sugar (120 g)
    3 extra large eggs, lightly beaten
    1 tesapoon vanilla
    Finely grated rind of 1 lemon
    1 cup plain flour (115 g)
    1 cup potato flour (115 g)
    2 teaspoons baking powder (10 ml)
    2 - 4 tablespoons milk
    1 pound eating apples, cored and quartered (500 g)
    2 tablespoons apricot jam (30 ml)
    1 teaspoon confectioner's sugar, sifted (5 ml)
    1 teaspoon water (5 ml)



    Preheat oven to 375 F. (195 C or Mark 5). Grease and
    flour a 9
    inch round spring form tin with a removable base.

    Cream butter and sugar together until pale and fluffy.

    Add eggs one at a time, beating well after each
    addition. Stir in
    vanilla and grated lemon rind.

    Sift together twice, both flours and baking powder.
    Gradually fold
    into butter/egg mixture, then stir in the milk,
    starting with 2
    tablespoons, adding the remaining two as needed.

    Spoon mixture into prepared spring form pan. Arrange
    apple quarters
    rounded side up, on top.

    Bake cake on the middle shelf of preheated oven at
    375 F (195C or
    Mark 5) for one hour. The cake is cooked when a
    skewer, inserted
    into the centre, comes out clean. Place tin onto cake
    rack and cool
    for ten minutes, then remove ring.

    Heat apricot jam with the water. Mix with hand blender
    or whisk
    until smooth.

    Brush top of cake with apricot glaze whilst hot.

    Serve with custard or cream. If cake is to be served
    cold, leave it
    to cool completely and sprinkle top with icing sugar,
    and enjoy with




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