Apple And Currant Slice Recipes

BLACK CURRANT-APPLE ICED TEA

Steps:

• Mix the tea and apple juice together and pour over ice in a tall glass. Garnish with apple or orange slices, depending on your taste.

APPLE SPICE CAKE WITH WALNUTS AND CURRANTS

Steps:

• For walnuts:
• Preheat oven to 375°F. Line large baking sheet with foil. Beat egg white in medium bowl until foamy. Mix in remaining ingredients. Spread walnuts in single layer on prepared sheet. Bake until walnuts are golden, about 10 minutes. Cool on baking sheet. Transfer walnuts to work surface and chop coarsely.
• For cake:
• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes. Uncover and simmer until almost all juices evaporate, about 6 minutes. Using potato masher, mash apples in pan. Cool.
• Position rack in center of oven and preheat oven to 350°F. Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat remaining 3/4 cup butter and sugar in large bowl until light and fluffy. Beat in egg. Beat in half of flour mixture on low speed, then all of applesauce, then remaining flour mixture. Mix in 1 cup toasted walnuts and currants.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool.
• For icing:
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add powdered sugar and vanilla and beat to blend.
• Place 1 cake layer on plate; spread 1/2 cup icing over top. Top with second cake layer. Spread remaining icing over top and sides of cake. Arrange cinnamon-sugar walnuts in ring 1/2 inch in from edge of cake. Sprinkle walnuts with currants. Chill cake until icing sets, about 30 minutes. (Can be prepared 1 day ahead. Cover with cake dome and keep chilled. Bring to room temperature before serving.)

APPLE-CURRANT COOKIES

Steps:

• Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
• Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
• Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
• Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

APPLE AND CURRANT SLICE

Steps:

• Preheat oven to 180c. Grease and line a 3cm deep, 24cm X 29.5cm (base) laminton pan.
• Process flours, icing sugar and butter to resemble breadcrumbs. Add egg. Process until dough comes together. Turn onto a floured surface. Knead lightly.
• Press two-thirds of dough into prepared pan. Refrigerate. Wrap remaining dough in plastic wrap. Place into freezer until firm.
• Spread apple over dough base. Sprinkle with currants, brown sugar and cinnamon. Grate frozen dough over top.
• Bake for 40 minutes or until firm to the touch.
• Cool in pan, then cut into squares to serve.