Our youngest daughter loves apple-anything and she started baking this cake when she was only knee high. It is from The Australian woman’s weekly home librabry – Cakes and slices. We’ve changed it only a little . The recipe directs to cut apples in quarters and then cut 3/4 trhough in slices and then press into the dough. It gives a beautiful cake, but makes the slices too big(to include apples in each slice) so we cut the apples in slices and spread them through out the cake, which gives a less attractive cake, BUT much more moist and of course delicious!
PS: forgive the bad photo..I was being pushed on with the photo, because my daughter didn’t want the cake cold…and after all, she DID bake the cake..!
Suggestions.
- Pears could be used instead of apples.
- Instead of inserting the apples slices all over the top of the cake, the apples can be cut into courters and then sliced only 3/4 way through. Press into the cake at the edges. I gives a prettier cake, but the slices won’t be spread through out the cake.
- Gelatin powder can be used…1 tsp.
- Best when served slightly warm with a spoonful of whipped cream on the side…or my ever trusting naughty crème fraîche!
- It can be stored for two to three days.
Last weekend, Montlouis held its yearly, autumn “marché des douceurs. A lot of eating and drinking, socializing and selling marks the day and if one arrives home hungry you have only yourself to blame!
Le week-end dernier etait le marché des douceurs en centre ville de notre petit village si sympa, avec des rencontres de Montlouisiens si sympa. C’est la fête automnale annuelle et on y mange et on y boire. On discute dans les rues, on vends et on achète . Si, après tout ca, on rentre à la maison sans un sourire ou encore affamé… eh bien, c’est pas à cause d’un manque de la nourriture ou un manque de divertissement!
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♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦
…à la prochaine…
Ronelle
Myfrenchkitchen 