Thursday, Dec 20 2007

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Apple Cake

INGREDIENTS

1 recipe basic eggless sponge cake batter (refer eggless cakes)
2 apples, peeled, cored, sliced thinly
1 apple grated coarsely
2 pinches cinnamon powder
1 tbsp.soft brown sugar
1/2 cup icing sugar
2 tsp. hot water

METHOD:

1. Either use an 8” oval or round ring mould.
2. Or use a round or oval cake tin and small metallic glass.
3. Grease tin, line with greased butter paper.
4. If using glass, grease, place inverted in center of tin.
5. Arrange slices of apples all over base.
6. Mix cinnamon in brown sugar, sprinkle over apples evenly.
7. Fold in grated apple into cake batter.
8. Pour into prepared tin, tap gently to release any air bubbles.
9. Bake in preheated oven at 200^oC for 10 minutes.
10. Reduce thereafter to 170^oC-180^oC for 30-35 minutes, till done.
11. It should leave sides of tin, and a skewer inserted should come out clean.
12. Remove, keep aside for 15 minutes to cool.
13. Carefully invert it onto a cake plate.
14. Peel off greasepaper, cool to room temperature.
15. Beat icing sugar with very little hot water, till a paste is formed.
16. Drizzle randomly over cake, allow to set till firm.
17. Serve with other festivities, and hot chocolate.

  Making time: 1 hour
Makes:           One 8” cake
Shelflife:        2 days