Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 113

Apple cakes from the South West have minor variations in detail, such as addition of dried fruit and candied peel in a recipe from Dorset. They call for apples, flour, butter and caster sugar in the proportions 4:2:1:1. Chemical leavening is used. The apples (sour cooking apples are generally required, although some prefer eating apples because they are drier) are peeled, cored and sliced into segments. The butter is rubbed into the flour until the mixture resembles fine breadcrumbs. The sugar is stirred in, followed by sliced raw apple, and dried fruit and spices if required; the mixture is bound with egg and milk. It is scaled off into greased tins. The surface is levelled and sprinkled with granulated sugar. Baking takes 1 hour at 180°C.