Tree of heaven: The best apple-based recipes | Food | Life & Style

Sunken apple drizzle cake

Serves: 12

Cooking time: 40 minutes

Preparation time: 25 minutes

Juice of 1 lemon

2 tbsps caster sugar

3 Braeburn apples

125g (4½oz) butter, at room temperature

100g (3½oz) golden caster sugar

70g (3oz) honey

3 large eggs

160g (5½oz) plain flour

Pinch of salt

2 tsps baking powder

For the drizzle:

100g (3½oz) honey

100ml (3½fl oz) apple juice

2 cinnamon sticks

l Preheat the oven to 170ºC/ 325ºF/gas mark 3 and line a spring-form cake tin with baking paper.

l Mix the lemon juice and 2 tbsps of caster sugar in a large bowl.

l Peel, core and halve the apples. Cut a 1 cm-deep (½in) slice into the top of each apple half every ½cm (¼in) along, being careful not to cut right through.

l Cream the butter and golden caster sugar until it’s light and pale.

l Whisk in the honey, then 1 egg at a time, to fully combine.

l Sift in the flour, salt and baking powder, then fold together to form a smooth batter.

l Spoon the batter into the tin and smooth over. Place the apple halves evenly around the top of the batter, round-side up. Push in a little.

l Bake for 35-40 minutes. 

l Simmer the honey, apple juice and cinnamon for 3 minutes until mixed and infused with the spice. 

l Remove the cake from the oven and place on a cooling rack. Make holes all over the cake with a skewer then pour on the syrup. Leave the cake in the tin for 5 minutes then turn out and leave to cool a little. Eat while warm.

Stuffed apples

Serves: 4

Cooking time: 50 minutes

Preparation time: 20 minutes

250ml (9fl oz) dry cider

100g (3½oz) honey

1 tbsp stem-ginger syrup

Juice and zest of 1 orange

Juice and zest of 1 lemon

150g (4½oz) dates

100g (3½oz) pecans

100g (3½oz) sultanas

½ tsp ground mixed spice

2 tbsps diced stem ginger 

4 red apples

l Preheat the oven to 160ºC/

320ºF/gas mark 2½ and line a baking tray with parchment paper.

l Place the dry cider, honey, stem-ginger syrup and orange and lemon juice in a pan. Bring to a boil and simmer for 5 minutes.

l Chop the dates and pecans then mix in a large bowl together with sultanas, mixed spice, diced stem ginger and lemon and orange zest.

l Cut the apples into 1cm (½in) slices, keeping them stacked in the order you cut them.

l Using a 2½cm (1in) cutter, cut the core from each piece of apple.

l Dunk each apple slice in the cider syrup and stack in the order you cut them.

l Spoon the fruit mixture into the empty apple centres, making sure you push it down well to fill the hole completely.

l Bake for 35-45 minutes or until soft and golden.

l Reduce the…

Read the full article from the Source…

Leave a Reply

Your email address will not be published. Required fields are marked *