Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 22

APPLE STREUSEL CAKE

Imagine a moist apple cake … with apple crumble on top. Serve this with whipped cream, ice cream or custard.

Serves 8–10

FOR THE SPONGE

60g (2oz) unsalted butter, softened, plus extra for greasing

140g (5oz) plain flour, plus extra for dusting

100g (3½oz) caster sugar

1 large egg

½ tsp vanilla essence

1 tsp baking powder

⅛ tsp salt

80ml (3fl oz) whole milk

3 Granny Smith apples

FOR THE STREUSEL TOPPING

70g (2½oz) plain flour

½ tsp ground cinnamon

40g (1½oz) unsalted butter, chilled and diced

70g (2½oz) soft light brown sugar

One 20cm (8in) diameter

spring-form cake tin

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the tin with butter and dust with flour.

2. First make the streusel topping. Sift the flour and ground cinnamon into a bowl. Add the butter and, using your fingertips, rub the ingredients together until they resemble breadcrumbs. Stir in the sugar and set aside while you make the sponge batter.

3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and sugar until pale and fluffy. Add the egg and vanilla essence, and mix thoroughly, scraping down the sides of the bowl to ensure all the ingredients are fully incorporated.

4. Sift together the flour, baking powder and salt, then add half of this mixture to the creamed butter and sugar, followed by half the milk. Mix well on a medium speed after each addition, scraping down the sides of the bowl, then repeat with the rest of the dry ingredients and the milk. Pour the batter into the prepared cake tin.

5. Peel, core and slice the apples into quarters and each quarter into three or four slices, depending on the size of the apples. Arrange the slices in concentric circles on top of the cake batter, then sprinkle with the streusel topping, making sure it forms an even layer.

6. Place in the oven and bake for 35–45 minutes or until it is golden brown on top and a skewer inserted into the middle of the cake comes out clean, with no uncooked mixture sticking to it. Set aside to cool, and then remove from the cake tin. This cake can be enjoyed warm or cold with some whipped cream, ice cream or custard.