~ West Country Apple Pie Cake ~
Treats on Monday
~Monday 15th August 2011~
~ Lundi 15 Août 2011 ~ Assomption ~
TGIM! I know it is usually TGIF, but my weekend was long and busy……too many boring jobs to list here and I am not going to dwell on cleaning out hen huts, polishing copper or ironing sheets, nor will I talk about entertaining friends not once but twice over the weekend, well not in any great detail anyway, suffice to say, I had a manic weekend. The weather was abysmal and I needed about 36 hours in a day ~ yep, I had a great weekend what about you? Actually, I am being a bit of a grumpy old woman, Sunday Lunch was great……two good friends came over and stayed for 4 hours, now that’s what I call a good lunch ~ we chatted and put the world to rights and they enjoyed my cooking, well they said they did!
One of my friends is Cornish, from Cornwall in the West Country of England ~ a wild and rugged county that is hugged by the sea on most sides…or is it all sides maybe? I lived there for several years when I was younger, so we swapped tales of places we knew and loved, and as a nod to my Cornish friend, I made West Country Apple Pie Cake for pudding/dessert.
Now this is an old recipe of mine, I make it every Autumn when I can get my hands on good cooking apples, although eating apples are fine too ~ the ones with attitude though and not too bland please. It is made using the “rubbed in” cake method, which results in a firmer cake than a whisked cake, and the apples don’t sink to the bottom of the cake, so it’s like a cross between a cake and a pie, hence its name, West Country Apple Pie Cake. It is a naughty and buttery concoction with a crunchy Demerara sugar and cinnamon topping and is wonderful as a pudding cake, served warm with lashings of custard or ideally clotted cream, which sadly I cannot get in France, although I have made it in the past when I can get hold of raw unpasteurised milk.
I served it warm with crème fraîche and “squirty” cream ~ that useful canned and pressurised cream that so is handy to have in the fridge for pudding emergencies and Irish coffees….or maybe for the odd scone and jam or three, you know the stuff ~ we all say we don’t use it but in reality we all do! I could have made some custard, but my friends fell upon the “squirty” cream like cream starved demons and applied it so thickly that it looked like the best of Banksy’s graffiti wall art, so I left it at that…….not a pretty site but they were happy and that’s all that counts.
We had three bottles of wine with lunch which I think it very moderate, given that we were glued to our chairs for 4 hours, and I served chilled fino sherry with bread sticks and olives for aperitifs and amuse bouche ~ all very nice darlinks! The rain hammered against the kitchen window and we didn’t give a jot whilst we slurped and guzzled our way through the meal ~ I can definitely feel warm cosy fires and casseroles just around the corner. I’ll stop banging on for now and share my lovely West Country Apple Pie Cake recipe with you, and I hope you all had restful and happy weekends.
WEST COUNTRY APPLE PIE CAKE
225g (8ozs) cooking apples, peeled, cored and cut into small chunks
juice of half a lemon
225g (8ozs) plain flour
1 1/2 teaspoons baking powder
115g (4ozs) butter, cut into small pieces
115g (4ozs) soft brown sugar
1 large egg, beaten
2-4 tablespoons milk
25g (1 oz) Demerara sugar
1 teaspoon ground cinnamon
Pre-heat oven to 180C/350F/Gas 4. Grease and line a round 18cm (7″) cake tin.
Mix the apples with the lemon juice. Sift the flour into a mixing bowl and add the baking powder.Add the butter and rub into the flour with the tips of your fingers, until it resembles sand or fine crumbs.
Stir in the sugar, then add the beaten egg and three quarters of the apples, mix well. Add enough milk to achieve a dropping consistency and pour into the prepared cake tin.
Scatter the rest of the apples over the top, then mix together the Demerara sugar and cinnamon, and sprinkle it over the top of the apples.
Put the cake into the oven and bake for 45 – 50 minutes or until cake is golden brown and firm to the touch.
Leave in the tin to cool for 10 minutes before carefully turning out onto a wire rack. Serve warm with cream as a pudding or allow to cool and serve as normal cake.
That’s all folks, I am sloping off for another wee wine! See you soon,