Difference between revisions of "Apple and Cinnamon Tea Cake"
From Recipes
Jump to navigationJump to search (→Method) |
(finished adding to page) |
||
| Line 22: | Line 22: | ||
* Add milk. Blend. |
* Add milk. Blend. |
||
* Line the base of a spring-form tin with baking paper and grease tin. |
* Line the base of a spring-form tin with baking paper and grease tin. |
||
* Spoon in the mixture |
|||
* To be continued... |
|||
* To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture. |
|||
* Combine the sugar and cinnamon and sprinkle over the apples. |
|||
* Bake for 50 minutes. Brush the cake with warm jam and return to oven for 10 minutes, or until cooked when tested with skewer. |
|||
== Source == |
== Source == |
||
Donna Hay - Modern Classics Book 2 |
|||
Revision as of 01:51, 10 November 2010
Ingredients
- 100g butter
- 50g marg
- 1/2 tsp ground cinnamon
- 2/3 cup caster sugar
- 2 eggs
- 1 1/2 cups plain flour
- 1/2 tsp baking powder
- 1/3 cup milk
Topping
- 4 small green apples, peeled, halved, and cored.
- 1 tsp sugar
- 1/4 tsp ground cinnamon
- 1/4 cup apricot jam, warmed.
Method
- Preheat oven to 160C.
- Blend butter/marg, sugar, and cinnamon until smooth.
- Add eggs. Blend.
- Add flour and baking powder. Blend.
- Add milk. Blend.
- Line the base of a spring-form tin with baking paper and grease tin.
- Spoon in the mixture
- To make the topping, cut a row of deep slits in each apple half and arrange over the top of the cake mixture.
- Combine the sugar and cinnamon and sprinkle over the apples.
- Bake for 50 minutes. Brush the cake with warm jam and return to oven for 10 minutes, or until cooked when tested with skewer.
Source
Donna Hay - Modern Classics Book 2
