Votes : 1 1 cup plain flour sifted
1 teaspoon baking powder
1/2 cup caster sugar
2 large eggs lightly beaten
125 grams unsalted butter melted
4 medium fuji apples peeled, cored and finely sliced
120 gms pine nuts
1 lemon grated peel
1 teaspoon cinnamon
Icing sugar to dust
Marscapone to serve
Method:
1. Preheat the oven to 180 C or gas mark 4 and lightly grease a 200mm springform cake tin
2. Sift the flour, baking powder and cinnamon together in a bowl and stir in the caster sugar
3. Stir in the eggs and butter to form a batter
4. Fold in 3/4 of apple, 3/4 of pine nuts and lemon peel and spoon into tin. Arrange the rest of the apple and pine nuts on top
5. Bake for 65 minutes and if the cake browns too much, cover with tin foil for the rest of the baking time. To check if cooked through, insert a skewer, it should come out clean.
6. Allow to cool and then dust with icing sugar and serve with mascarpone
Comments:
You can substitute pine nuts for roughly chopped walnuts or almonds
1 teaspoon baking powder
1/2 cup caster sugar
2 large eggs lightly beaten
125 grams unsalted butter melted
4 medium fuji apples peeled, cored and finely sliced
120 gms pine nuts
1 lemon grated peel
1 teaspoon cinnamon
Icing sugar to dust
Marscapone to serve
Method:
1. Preheat the oven to 180 C or gas mark 4 and lightly grease a 200mm springform cake tin
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2. Sift the flour, baking powder and cinnamon together in a bowl and stir in the caster sugar
3. Stir in the eggs and butter to form a batter
4. Fold in 3/4 of apple, 3/4 of pine nuts and lemon peel and spoon into tin. Arrange the rest of the apple and pine nuts on top
5. Bake for 65 minutes and if the cake browns too much, cover with tin foil for the rest of the baking time. To check if cooked through, insert a skewer, it should come out clean.
6. Allow to cool and then dust with icing sugar and serve with mascarpone
Comments:
You can substitute pine nuts for roughly chopped walnuts or almonds
