Ballymaloe Apple Cake Recipes

APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg. Add the apples, walnuts, butter, and eggs; stir just until combined.
• Spoon into pan; smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan. Dust with confectioners' sugar to serve.

APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

BALLYMALOE APPLE CAKE

Steps:

• FILLING- peel apples, and cut into 1/2 inch pieces.
• (you should have about 3 cups) In bowl, toss with lemon juice.
• Add raisins, cinnamon, allspice, cloves and nutmeg; Stir well.
• Add honey and mix throughly; set aside.
• In large bowl, sift together flour, baking powder.
• Cut in butter until mixture resembles coarse meal.
• Stir in sugar.
• Make well in center; pour in egg and milk.
• Using fork, stir briskly to make a sticky dough; divide in half.
• Roll out one half between 2 sheets of waxed paper to 1/4 inch thickness.
• Fit into lightly greased 9 inch pie plate.
• Spoon filling over dough; place other half of rolled dough on top of filling.
• Press edges together.
• Using sharp knife, cut small slit in centre of pastry top to allow steam to escape.
• Bake in 350F oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean.
• Cut into 8 wedges while hot.
• Serve warm and pass whipped cream and brown sugar separately.

APPLE FRANGIPANE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

RHUBARB OR APPLE CAKE

Steps:

• Cream butter and sugar(it does not get to the consistency of white sugar and butter).
• Add eggs and vanilla.
• Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
• Sift in the rest of the flour, baking soda and cinnamon; fold it together.
• Add rhubarb, lemon rind and sour cream; combine well.
• Pour into a 22cm cake tin.
• Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
• Topping (optional): 80g brown sugar with cinnamon.