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Special apple dessert cake

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Author Topic: Special apple dessert cake  (Read 533 times)
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« on: August 13, 2007, 03:56:43 am »

 BismEm  and  salamem

This is a real food lovers' delight!  Once you go through it, you'll find that it's simple to prepare and not as rich as most other desserts.

The ingredients and the dessert ...
before and after.  For the benefit of your health,
remember to replace butter with corn or canola oil.

5 oz oil (substitute for butter)
2 large eggs
8 oz fine sugar
1 tsp almond essence (optional)
8 oz self-raising flour
1 and a half level tsp baking powder
1 lb cooking apples, before peeling
a little icing sugar

Heat the oven to 375 degree F or 190 degree C.  Grease a 10" (25 cm) shallow cake tin.  If you're using a smaller cake tin, make sure it's deep. 

Heat oil in a pan over medium heat until just doggy and pour it into a large bowl.  Add egs, sugar and almond esence.  Beat well until mixed.  Then fold the flour and baking powder into it.

Spread just under two-thirds of the mixture in the greased cake tin. 

Now peel, core and slice the apples, and arrange roughly on top of th mixture.  Spread the remaining mixture over the apples.  If is difficult to get this last bit of mixture smooth, but don't worry.  It's supposed to look rough from the top and has a nice look after it's cooked. 

Bake for approximately 45 minutes until apple is tender when prodded with a skewer. 

Loosen the sides of th cake with a table knife and carefully turn the cake out onto a flat plate.  Then turn the rough side on top. 

Cool for 20 to 30 minutes.  Dust the top with icing sugar.  Can be served hot or cold.

For rich-food lovers who aren't interested in counting the calories they consume, can be taken with whipped or thick cream.  However, I would advise not to  Smiley

Leftover can be stored in the fridge, covered for upto 4 days.

A low calorie variation that I ofen use to enhance the 'charm' and taste of this desset is as follows.

Make a thick custard, using custard powder, milk and sugar by following the label instructions on the custard powder packet.  Cool the custard.  Drain completely a small can of pineapples cut into bits.  After the cake and custard are cool, sprinkle half of the drained pineapples roughly over the cake.  If a few pieces fall along the side of the plate, that's okay.  Then pour the custard over the cake and pineapple bits.  Let it drip along the sides and it needn't cover all of the cake.  Sprinkle rest of the pineapple bits over the custard. 

Makes a gorgeous looking and tasting dessert.  I call it the apple-pineapple pudding.
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TEAM MUSLIM VILLA The Avid Reader | Mom of 3 cute rascals
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« Reply #1 on: August 13, 2007, 04:33:18 pm »

Hey sis hiyaaa yummy stuff!! teethsmile

That variation seems like real aristocratic dessert served at a VIP banquet Grin yet so easy to follow and prepare.

btw, how about making the cake batter with yellow cake mix. Would that work?

I read these mouth-watering recipes and then can hardly wait to try them out Cheesy
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« Reply #2 on: August 13, 2007, 05:08:01 pm »

Salaams and thanks for your appreciation ruhi.  Yeah, I suggest do try it out.  You and your house folks are gonna love it.  It's really yummy.

btw, how about making the cake batter with yellow cake mix.  Would that work?

Yeah, it'll work.  But accordingly remember to follow-up with the required alterations.  For example Betty Crocker cake mix and most others are meant to be baked half & half in two separate 7" shallow cake tins.  However for this one, you'll need a single cake tin.  So, to accommodate the entire batter in one cake tin, make sure you use a larger or deeper cake tin.  I wouldn't advise you to bake this apple cake in a regular 7" or 8" shallow cake tin by dividing the cake batter, because in a shallow cake tin the baking time for the sponge is about 25 mins or less.  But the apple slices would require a minimal of 40 minutes to get tender.
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