apple cake recipe by mary berry
INGREDIENTS 225g self-raising flour 1 level tsp baking powder 225g caster sugar 2 large eggs ½ tsp almond extract 150g butter, melted 250g cooking apples, peeled and cored 25g flaked almonds EQUIPMENT Deep 20cm loose-bottomed cake tin INSTRUCTIONS Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute. Spread half this mixture in the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples. This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds. Bake in the preheated oven for 1¼-1½ hours until golden and coming away from the sides of the tin.
apple pie recipe by tasty
Ingredients PIE DOUGH 2 ½ cups flour (315 g) 1 teaspoon salt 1 ½ sticks butter, 1 1/2 sticks, cold, cubed 8 tablespoons ice water, or as needed FILLING 2 ½ lb granny smith apple (1 kg), cored, sliced, peeled ¾ cup sugar (150 g) 2 tablespoons flour ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ½ lemon 1 egg, beaten 1 tablespoon sugar TOPPING 1 scoop vanilla ice cream Preparation In a medium-sized bowl, add the flour and salt. Mix with fork until combined. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate. Peel the apples, then core and slice. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon. Mix until combined and all apples are coated. Refrigerate. Preheat the oven to 375°F (200°C). On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary. Pour in apple filling mixture and pat down. Roll the other half of the dough on top. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. Brush the pie with the beaten egg and sprinkle with the sugar. Cut four slits in the top of the pie to create a vent. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains. Allow to cool completely before slicing. Top with ice cream and serve. Enjoy!
