Thursday, May 26, 2011
Apple Cake with Strawberry Coulis
300 g flour
200 g butter,cut into pieces
100 g sugar
grated rind of half lemon
Sift the flour into a bowl.
Add the butter & rub in with your fingertips,until the mixture resembles coarse breadcrumbs.Add the sugar & egg.Combine to form dough.
Place the baking paper on to the big 25x35 cm baking pan.Press the dough evenly over the bottom of the pan.
Prick it lightly all over with a fork.Chill for 30 min.
Preheat the oven to 200C.Bake the base for 10 min.
1 kg Bramley apples,cored,quartered,sliced
100-150 g sugar
6 tbsp sugar
5 tbsp flour
2 tbsp cornflour
Separate the egg yolks from egg whites.
Whisk the whites until soft peaks form then gradually add sugar,still whisking until stiff.
Whisk the egg yolks until pale in colour,add to the egg whites.
Sift in the flour & cornflour mixture.
Gently mix everything together.
Arrange the apple pieces over the cake base,scatter the sugar & cinnamon over & pour the egg mixture on to the top.
Bake at 200C for 20-25 min or until deliciously golden.
Before serving dust with dusting sugar & drizzle some strawberry coulis over....
50g caster sugar
1tsp lemon juice
Wash and dry strawberries, then hull. Place in a food processor with sugar and lemon juice and whizz until the sauce is glossy and the sugar has dissolved.
Can be also stored in an airtight container in the refrigerator, where it will keep for three or four days.
This cake will be absolute heaven with rhubarbs as well..