It's been a funny old week, family worries, pointless arguments and lack of sleep have left me feeling rather tired, miserable and out of sorts. I didn't think I could be bothered joining in with the Cake Slice Bakers this month, even though we are baking from a brand new book, World Class Cakes by Roger Pizey.
But as the week wore on, things resolved as they tend to do, there were some wonderful restorative walks in the sunshine, especially in the early morning and gradually my enthusiasm and energy returned.
So on a last minute impulse I invited some friends over for supper on Friday night which seemed a good excuse to pick a cake from the new book for dessert. Our choices this month were some little French Chocolate and Rum Canneles, but as I didn't have the appropriate molds in which to bake them I didn't feel this was an option. I could have happily baked any of the other three choices though... a Bee Sting Cake, named because of its honey and nut topping, a Maple Syrup and Pecan Layer Cake which I will definitely still make one day and a Danish Apple Cake. This seemed a good dessert choice, especially served warm with good vanilla ice cream.
The cake batter was very firm, necessary to support the layer of apples on top.
And it was a good excuse to use this nifty little gadget for slicing the apples.
I didn't have the right sized springform tin so used a slighly bigger 9" one which I think was a mistake as the cake came out quite thin. I had assumed it would take slightly less time to bake as a result but in fact it took longer. It wasn't the prettiest cake to be seving for dinner but the kitchen smelled wonderful whilst it was baking... definitely a good thing as it masked the fishy smell from the thai seafood curry I'd made for main course!
And it was quite delicious, served with vanilla ice cream. I'm not entirely sure I would make it again as I already have a good apple cake recipe I use with lemon and almonds that I think I prefer, but this one seemed a popular choice last night.
And after a quick trip into Cambridge this morning where I picked up some essential baking supplies, we had an excellent brunch at The Afternoon Tease and met up briefly with son no. 2 who was about to start work on the punts...
And then came home to a slice of cake which went down rather nicely with a cuppa. So good at any time of day!
Should you want to try it yourself ,it is definitely very quick and easy to put together, so here is my version:
Danish Apple Cake (adapted from World Class Cakes)
You will need an 8" springform pan, greased and lined. Preheat the oven to 180 deg C (160 fan), 325 deg F
Ingredients:
- 40g sultanas
- 165g soft unsalted butter
- 200g caster sugar
- 175g sifted self raising flour
- 2 large eggs, beaten
- 2 Braeburn apples, or other good flavoured eating apples
- 50g Demerara sugar
Method:
- Beat the butter and caster sugar togetrher until light and fluffy
- Gradually add the eggs, with a little flour on each addition, beating until well combined.
- Fold in the sifted flour until well combined.
- Add the raisins to the batter and then spoon into the prepared tin
- Peel, core and slice the apples into thin wedges and arrange in a circle around the edge of the cake.
- Sprinkle the Demerara sugar over the surface and bake for 35 - 40 minutes until golden and cooked through.
- Cool for ten minutes in the tin and then turn out on a wire rack and strip away the baking parchment.
- Serve warm with ice cream... or thick cream... or even custard!
See what the others have baked here:
