ingredients
1 pound tart apples, peeled, cored and chopped
1 cup superfine sugar, plus more for dusting
1/3 cup candied cherries, chopped
1/3 cup toasted flaked almonds
1/4 cup currants
1 tbsp chopped angelica
1/4 cup butter, softened, plus more for greasing
2 1/4 cups All purpose flour, plus more for dusting
1 egg
1 tsp Baking soda
pinch of salt
7/8 cup Confectioner’s sugar, sifted
1 tbsp apple juice
glace fruits, to decorate (optional)
method
1. Place the apples in a saucepan with 1/4 cup of the superfine sugar and cook gently to a puree (about 10 minutes). Continue cooking over a medium heat, stirring all the time, for about another 5 minutes until the puree is really thick. Leave to go cold then stir in the cherries, almonds, currants and angelica.
2. Preheat the oven to 180°C/350°F. Grease a 9 1/2 inch ring tin with butter, then dust the inside with a little sugar and flour. Shake off any excess.
3. Cream the butter and half the remaining superfine sugar until almost white, then beat in the remaining superfine sugar and egg.
4. Sift the flour, Baking soda and salt together and fold this into the creamed mixture. Stir in the apple puree and transfer the mixture to the prepared tin.
5. Bake for about 35 minutes, until risen and firm to the touch. Allow to cool shghtly in the tin, then unmould on a wire rack and leave to go cold.
6. Mix the Confectioner’s sugar with the apple juice to give a thick smooth icing and drizzle it over the cooked cake. Decorate with extra glace fruits, if using, and leave to set.
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