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CHUNKY APPLE CAKE
3oz (75g) butter or margarine (room temperature)
6oz (175g) Soft brown sugar, sieved
4oz (110g) plain white flour
4oz (110g) wholemeal flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
2 size 1 eggs, beaten
a little milk
2 level teaspoons baking powder
1 tablespoon chopped mixed peel
grated rind of 1 orange
3 cooking apples (about 1¼lb/550g)
Preheat the oven to 180C/350F/Gas4. Line an 8 inch (20cm) cake tin and brush the lining paper with melted fat.
First sift the fours, spices and baking powder on to a sheet of greaseproof paper. If you are left with some bran in the sieve at the end tip that in too.
Now peel, core and dice the apples into small cubes, then transfer them to a bowl and toss with a heaped tablespoon of the sieved flour mixture.
Then in a separate bowl beat the fat and sugar together until fluffy and pale beige. After that gradually beat in the eggs, a little at a time. Then carefully fold in the flour mixture and lastly the grated orange rind, mixed peel and diced apple. If the mixture seems a little dry, add a spot of milk.
Now spoon the cake mix into the prepared tin and level it off with the back of a spoon. Then bake in centre of oven for about one hour or until the cake feels springy in the centre when lightly pressed with the fingertip and just shows signs of shrinking away from the edge of the tin. Cool in the tin for 10 minutes before turning out. Dust with sifted icing sugar.
8oz (225g) butter
3oz ( 75g) icing sugar, sifted
7oz (200g) self-raising flour
2oz ( 50g) cornflour
a little apricot jam
Pre-heat the oven to 180C/360F/Gas4 Place paper cases into about 18 bun tins.
Soften the butter in a large bowl. Add the icing sugar and beat well until really soft and fluffy. Stir in the flours and mix until smooth.
Spoon the mixture into a large piping bag fitted with with a large star nozzle. Pipe circles of the mixture into the base of each paper case until the mixture is used up.
Bake the cakes in a preheated oven for about 15 minutes or until pale golden brown. Leave to cool in the paper cases then put a small amount of the apricot jam on to the centre of each cake. Dust lightly with the sifted icing sugar.
500g Caster Sugar
325g Unsalted butter
1 tsp Vanilla Essence
150 g Roasted Hazelnuts
25g Plain Flour, sifted
2 tsp Brandy (optional)
2 tbsp Icing Sugar
Preheat oven to Gas Mark 5, 150C/130C fan oven
Beat together the eggs and sugar until pale. Melt the butter in a pan over a gentle heat and add the cocoa powder, then stir in the egg mixture. Add the vanilla, nuts flour and brandy and stir.
Pack the mixture into a baking tin measuring 30 x 23 cm (12" x 9") and about 2.5 cm (1" deep. smooth the surface with the back of a spoon
Bake for 20-25 minutes or until dry dull crust on top. Allow to cool, then cut into 24 squares.
Sift over a little icing sugar and remove brownies from the tin.
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