This is the first proper (and successful!) cake I baked using my oven and I have since baked it many times and even shared the recipe with some of my friends.
This is a moist and heavy cake and a small slice per person is usually enough.
Cuts into 10 slices
Ingredients
For the crumble topping:
350g granny smith apples (peeled, cored and cut into 2cm pieces)
125g self raising flour
75g unsalted butter (cold, cut into smaller pieces)
60g Demerara sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1 tbsp milk
For the cake base:
125g butter (softened, room temperature)
90g caster sugar
2 eggs (room temperature, lightly beaten)
150g self raising flour
Method
- Preheat the oven to 180 degree C. Greaseproof a 20 - 22 cm springform pan.
- Mix the apples with the lemon juice. Set aside.
- For the crumble topping, sift the flour and cinnamon into a mixing bowl.
- Using only your finger tips, rub in the butter until the mixture resembles breadcrumbs.
- Add in the demerara sugar, mix well and set aside.
- For the cake base, cream the butter and sugar using an electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until all the egg has been added.
- Sift in the flour and gently fold in with a spatula.
- Transfer the mixture into the base of the baking pan. Spread evenly and lay the apple pieces on top. Leave a 0.5 cm gap between the apples and the edge of the pan (so that the apples won't turn black after baking).
- Lightly drizzle the milk into the crumble mixture and scatter the crumble bits over the apples, making sure the apples are covered up.
- Bake for about 1.5 hours.
- Serve warm / cold with your favourite ice cream!
Tips
- I like some bite for my apple crumble, so I din cut the apples too small.
- If you can't get granny smith apples, you can use any other apples.
- If you want a crunchier topping, stir in 50g of chopped nuts to the crumble mixture.
- It is a lot easier to do rubbing in method using cold butter from the fridge.
This is a moist and heavy cake and a small slice per person is usually enough.
Cuts into 10 slices
Ingredients
For the crumble topping:
350g granny smith apples (peeled, cored and cut into 2cm pieces)
125g self raising flour
75g unsalted butter (cold, cut into smaller pieces)
60g Demerara sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1 tbsp milk
For the cake base:
125g butter (softened, room temperature)
90g caster sugar
2 eggs (room temperature, lightly beaten)
150g self raising flour
Method
- Preheat the oven to 180 degree C. Greaseproof a 20 - 22 cm springform pan.
- Mix the apples with the lemon juice. Set aside.
- For the crumble topping, sift the flour and cinnamon into a mixing bowl.
- Using only your finger tips, rub in the butter until the mixture resembles breadcrumbs.
- Add in the demerara sugar, mix well and set aside.
- For the cake base, cream the butter and sugar using an electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until all the egg has been added.
- Sift in the flour and gently fold in with a spatula.
- Transfer the mixture into the base of the baking pan. Spread evenly and lay the apple pieces on top. Leave a 0.5 cm gap between the apples and the edge of the pan (so that the apples won't turn black after baking).
- Lightly drizzle the milk into the crumble mixture and scatter the crumble bits over the apples, making sure the apples are covered up.
- Bake for about 1.5 hours.
- Serve warm / cold with your favourite ice cream!
Tips
- I like some bite for my apple crumble, so I din cut the apples too small.
- If you can't get granny smith apples, you can use any other apples.
- If you want a crunchier topping, stir in 50g of chopped nuts to the crumble mixture.
- It is a lot easier to do rubbing in method using cold butter from the fridge.
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