Monday, October 5, 2015

My Apple Cake in an Iron Skillet.


- Preheat oven to 200°C.

For start:
200 g Butter
3/4 cups Sugar
4 - 5 Granny Smith Apples (What's your favorite type of apple?), peeled, cored and cut into six equal pieces

In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the dough.

For the dough:

- 70 g flour
- 1 teaspoon baking powder
- 1 pinch of salt

- 2 eggs
- 50 g of sugar
- 20 g butter, melted
- 100 ml milk
- 1 tbsp vanilla

- 1 Apple peeled, cored and cut into small equal cubes - Chop up!

Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again.
Add flour mixture gradually while continuing to beat.
Gently stir in 1 chopped apple (Apple that are cut into small cubes!).
Fold all together till the chopped apple are all incorporated.

Remove skillet from heat.

Spoon dough over the top, then spread gently so dough is evenly distributed.

Bake for 25 to 30 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!
This cake can be eaten warm, but it's even better cold, or the next day ...

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