My dad asks...........

[Ali]

Sent me an email this morning, he's always looking at us forums over here bless im

He asks:

"if you or any of your mates have got a tried recipe for apple cake?
it's about the only thing I have got left that I can use, Sprouts about 30cm tall ! 50p sized cauli No peas/kbeans/p spout/or lettuce"

He'll be reading this post later

[philippa]

I've made Dorset Apple Cake in the past but I can't remember where I got the recipe from.
It was similar to this though : www.allotment.org.uk/recipe/1513/dorset-apple-cake-recipe/

[Catwoman]

Hi Ali (and Ali's dad)! I have 2 recipes I use for all the apples in my garden - apart from the obvious crumble. One is Spicy Apple Fruitcakes - they are a bit like muffins:

50g Butter
1 tablespoon honey
2 beaten eggs
100g SR Flour
50g ground almonds
1 teaspoon each of baking powder, ginger and cinnamon
1 peeled and grated apple
125g sultanas

Cream butter, mix in honey; add eggs and mix well; add everything else, mixing really well.
Divide between 10-12 cake cases, Bake 190°C for about 15mins. When cool, dust lightly with icing sugar

The other recipe is for "tarte aux pommes" and uses 3 apples and puff pastry, and is quick, easy and tasty. I know this isn't what you asked for, but here it is anyway!!

Put a pre-rolled sheet of puff pastry (all butter) on lined baking tray, score a border all the way round.
Sprinkly 2 tablespoons of sugar over the pastry.
Thinly slice 2 large or 3 medium apples, washed but not peeled and lay them on the sugared pastry, forming nice neat rows, close together.
Heat 2 tablespoons of butter with 2 tablespoons of sugar and let them bubble til a bit caramel-y (is that a proper word?) and syrupy.
Dribble this syrup over the apples.
Bake in pre-heated oven for 20-25 mins at 220°C, til fruit is slightly soft and brown.
Eat.

[troll]

Norwegian apple cake

2eggs

9oz sugar

33/4 ozbutter

1/4 pint milk

6 1/2 oz plain flour

2 teaspoons baking powder

3/4 bramley apples

whisk eggsand 8oz sugar, til whisk leaves a trail. put milk and butter into pan, bring to boil stir into eggs and sugar. fold in flour and baking powder. pour mixture into long tins (buttered and floured) . peel core and slice the apples arrange on the batter, sprinkle over the last 0z suagar. (I mix cinnamon into the sugar)

bake at 400F ( no eye deer what C ) gas 6 for 20/25 mins/. cool in the tin then cut into slices



Suave aux pommes

150g flour (sr)

150g sugar

120g butter

3 eggs

3tablespoons milk

mix sugar and egg yolks.add sftened butter, milk flour and whisked egg whites.

put into buttered and floured tin ( 7 or 8 " round does it) cut alarge apple or 2 into big chunks.push deep into the mixture. bake it!!!!

[ElfyX]

........MR KIPLING'S tescos.........sorry alis dad couldnt resist it...xx
elfyx

[Ali]

Ali's dad has just had an email from daughter to say get the old rs in here and take a look - no doubt when he's finally managed to get outa bed in the morn (creek creek) he'll mail me back with his comments

He doesn't write on here coz he's too slow with his fingers and only has one thumb.

I do mickey-take really, he's brill for 89........... (ducking coz he's in his 70's really)

Thanks everyone so far - this little lot'll keep him going a while.

[Madame Moorhen]

I make quatre quart aux pommes - it's basically sponge cake mix spread over apples which have been sliced and put in the bottom of the cake tin. My recipe says to make a caramel sauce type of thing out white sugar cubes and a drop of water but I'm incapable of achieving that (just get rock solid white sugar - like Kendal mint cake without the mint!!) so I just sprinkle some dark soft brown sugar over to get the gooeyness at the bottom of the cake.

I think that quatre quart is the equivalent of Madeira cake (not entirely sure). You weigh your eggs then do the same weight of sugar, butter and flour, and make just using the usual creaming butter and sugar, then adding beaten eggs and finally flour (self raising or with added baking powder as preferred).

Then you cook for, ummmm, would have to check recipe for that! Usually 180C for ummmm well it depends how much sponge topping you put on.

Anyway if Dad is interested I can get my recipe out and check - it's on a card, not typed up.

Oh and the sponge has some orange zest in it which gives it a little 'je ne sais quoi' and several French friends have remarked how nice it is, and what is the secret ingredient. ;D

[Ali]

These are brilliant.

Haven't had a reply yet from email, guess the old chaps busy collecting his 50p sized cauliflowers.