Irish Apple Cake

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Irish Apple Cake

 

2 cups flour

1/3 teaspoon baking powder

8 tablespoons (1 stick) butter

2/3 cup superfine granulated sugar

1 egg, free-range if possible, beaten

1/2 to 2/3 cup milk, approximately

1 to 2 cooking apples

2 or 3 cloves

Beaten egg to glaze

 

 

 

Sieve the flour and baking powder into a bowl. Rub in the butter with your

fingertips until it resembles the texture of breadcrumbs. Add ½ cup sugar, then

make a well in the center and mix together with the beaten egg and enough milk

to form a soft dough. Divide in two. Put one half onto a greased ovenproof plate

(9 inches in diameter) and pat it out to cover. Peel, core and chop up the

apples. Place them on the dough with the cloves, if used, and add the remaining

sugar, depending on the sweetness of the apples. Roll out the remaining pastry

and fit it on top. (This is easier said than done as this ‘pastry’ is very

soft like scone dough. You may need to do a bit of patchwork if it breaks.)

Press the sides together and cut a slit through the top crust. Brush with beaten

egg wash and bake in a moderate oven at 350ºF for about 40 minutes, or until

cooked through and nicely browned. Dredge with superfine sugar and serve warm

with dark brown sugar and

softly whipped cream.

 

Serves 6

 

Author: " Irish Traditional Cooking " by Chef Darina Allen, Ballymaloe Castle,

Ireland

Formatted by Chupa Babi: 03.10.08

 

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