Geri's Food - Apple Cakes

Dutch Apple Tart

Geri — Fri, 31 Jan 2020 16:03:01 +0000

If I close my eyes and think of home, I see candle lights and bookshelves, I hear laughter and my husband playing the piano, I smell fresh baked apple and cinnamon tart… From a recipe very much like this one. Crunchy and flaky golden perfection with a hint of vanilla sweet and salt and inside cinnamon fragrant melting apple slices.

This is a recipe for a classic Dutch Apple Tart. I tell you what, the Dutch do love their apple tarts! You may find them everywhere. Served warm or cold, served just on their own or with a ball of delicious vanilla ice-cream, looking posh or looking rustic… However they may catch your eye, you should definitely give them a try.

Making one at home is fairly easy. All you need is to prepare a crust pastry, roll the dough and shape the form. Fill the crust pastry with a mixture of apples, cinnamon and brown sugar and cover with pastry again. If you might feel adventures, you may mix apples and pears, add sultanas soaked in rum, or sprinkle almonds or walnuts inside the filling of the tart. Whatever takes your fancy, be yourself and enjoy a delicious golden slice!

Ingredients

For 20cm springform

250g flour
125g sugar
150g butter
2 eggs
1 lemon
500g apples
50g brown sugar
5og dry bread crumbs
1tsp cinnamon
2tsp corn flour
8g vanilla sugar essence Dr. Oetker
salt

Method

Make the dough:
1. Combine the flour, sugars, vanilla, salt and lemon zest in a mixing bowl. With the mixer running, toss in the butter and mix until thoroughly combined. With the mixer running, add one egg and mix until it forms wet crumbs.
2. Dump the dough onto a lightly floured surface and knead together. Reserve 1/3 of the dough for the top of the tart. Roll the remaining 2/3 of the dough into a 16″ round. Lift the dough onto the rolling pin and unroll over the pan. The dough will probably break apart but just piece it together to line the pan.
Assemble the tart:
1. Cut each apple into quarters and slice each quarter into 1/4 thick slices. Toss the sliced apples with the granulated brown sugar and the cinnamon. Sprinkle the bread crumbs into the bottom of the tart shell and then pour the apples over the bread crumbs. The pan will be about 2/3 – 3/4 full.
2. Brush the inside of the tart shell from the apples the to top with egg wash. Roll the remaining dough into a 10″ round. Use a pizza cutter or sharp knife to cut the dough into 1″ wide strips. Arrange the strips in a lattice pattern over the apples (see how to weave a lattice here). Trim the excess dough from the tart and brush the top of the crust with egg wash. Sprinkle the top of the tart with granulated sugar.
3. Pre-heat the oven to 175C. Bake for about 50 minutes until the apples in the middle are tender and the juices are bubbling. Cool completely in the pan.
4. To unmold the tart, run a knife around the edge to make sure the crust isn’t sticking and then release the pan.

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Apple Marzipan Cake

Geri — Sat, 20 Feb 2016 18:12:47 +0000

In a recent trip to Germany we have stumbled upon an apple cake recipe book, Apfel-kuchen by Elisabeth Bangert. Looking simple and unassuming, it somehow reflected homemade German cooking with an appetisingly looking pictures of recipes on how to make apple cake 100 different ways. As this is my husband’s favourite cake, the investment seemed worthwhile and I bought the book with the promise starting from the order of the index to make every single recipe in the book.

A month ago, I have attempted recipe number one – Apple Cream Cake and we were both amazed by the result. Following on my promise, recipe number two quickly followed. Simple cake base, glazed on top with caramelizing cream marzipan paste, soft apples with a hint of lemon juice and roasted walnuts. Absolutely divine.

Ingredients

125g self-raizing flour
110g butter
125g caster sugar
8g Vanilla Sugar Dr. Oetker
2 eggs
200ml cream
150g marzipan
1tbs caster sugar
3tbsp lemon juice
2 apples
25g walnuts

Method

1. In a sauce pan add 200ml cream and one table spoon of sugar. Bring to the heat and mix until the sugar has dissolved. Cut the marzipan block into cubes and add them to the cream, stirring gently until the marzipan has melted into a thick paste. Set aside and let it cool slightly.

2. In the meantime, whisk the softened butter, sugar and the vanilla. Gradually, one by one, add the eggs by whisking continuously. Add the flour stirring until well combined.

3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.

4. Preheat the oven to 180C. Lay a baking form with a baking paper. Pour in the cake mixture and spread evenly. Bake in the oven for 10 minutes then take the cake out. Pour gently on top of the cake the cream and marzipan paste. Carefully arrange on top the apple slices and sprinkle over with a handful of walnuts.

5. Return the cake back to the oven and bake for additional 35 minutes. When ready, take the cake out of the oven and let it cool completely before serving.

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Apple Cream Cake

Geri — Sun, 03 Jan 2016 15:08:14 +0000

My family’s favourite fruit is apple and this, unsurprisingly often dictates the flavour of our home made desserts. I have so many recipes of various apple cakes and somehow they do not seem to be enough. Every new discovery of making an apple cake in a different way quickly becomes a family favourite requested to be repeated over and over again.

In a recent trip to Germany we have stumbled upon this apple cake recipe book, Apfel-kuchen by Elisabeth Bangert which seems to be the answer to my husband’s prayers. Glancing through the pages I have asked which of the recipes shall I prepare first and his immediate response was that it really doesn’t matter, I could start from the first recipe and every day make one cake until the book is done. Why not indeed? If only Father Christmas could give presents every day…

Based on the available ingredients at home I have selected one of the book recipes and what a result. One of the most delicious apple cakes we have ever made has quickly filled the kitchen with irresistible arroma. Crunchy almond caramelised top hiding melting apple slices with a hint of lemon, surrounded by a soft and thin cake base. Absolute perfection. No surprise that the Germans really do know how to bake the best in the world apple cakes. Grateful for the book and looking forward to attempt the remaining recipes. According to the index order, of course. Just to make someone special happy.

Ingredients

125g self-raizing flour
210g butter
125g caster sugar
1 vanilla essence (8g Vanilla Sugar Dr. Oetker)
2 eggs
3tbsp cream
3tbsp lemon juice
3 apples
50g almond flakes

Method

1. In a sauce pan add 100g of the butter, three table spoons of cream and two table spoons of sugar. Bring to the heat and mix until the sugar has dissolved and the butter has melted. Set aside and let it cool slightly.

2. In the meantime, whisk the remaining softened butter, the sugar and the vanilla. Gradually, one by one, add the eggs continuously whisking. Add the flour and whisk until combined.

3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.

4. Lay a baking form with a baking paper. Pour over the cake mixture and spread evenly. Carefully arrange on top the apple slices and sprinkle over with some sugar. Graze the apples with the mixture of melted butter and cream. Sprinkle over the almond flakes.

5. Bake in the oven for 50 minutes at 175C. When ready, take the cake out of the oven and let it rest until completely cool than take out of the form and present on a serving plate.

The post Apple Cream Cake appeared first on Geri's Food.

Grandma’s Apple Slice

Geri — Sun, 15 Feb 2015 10:05:31 +0000

I have stumbled recently on a recipe, cut off from an old newspaper, written by a lady’s grandmother and used hundreds and hundreds of times through several generations.

The idea sounds nostalgically appealing. How many of our grandmother’s recipes do we realy know and use today?

In a age where ingredients were spears, and there was definitely lack of modern kitchen technology, cooking tasty treats like this one must have been such a feast.

Going back to basics and re-creating ancient recipes warms my heart somehow, and strange to say makes me feel like a woman. One, of the hundreds and thousands and millions throughout the history, who have sat by the stove and feed their dearest ones with simple dishes made with love and care.

{Vanilla and Cinnamon are my late edition to the recipe.}

Ingredients

3 apples – peel, cored and cut into 1cm chunks
2 cups self-raising flour
1 cup sugar
125 gm butter – melted
1 egg
1 Vanilla essence sugar Dr. Oetker (8g)
2 tsp Cinnamon

Method

1. Add apples, sugar, vanilla, cinnamon and flour to large mixing bowl, combine.

2. Add butter and egg, stir until well combined.

3. Press into lined slice tray.

4. Bake 180 degrees for 35 – 40 mins.

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Apple Pie

Geri — Sat, 15 Feb 2014 20:00:03 +0000

Valentine may be over but even a few days later we are still offering little signs of affection at home.

I have promised to bake an Apple cake for my dearest ones. Making the promise was easy, choosing between making an Apple Strudel or an Apple Pie was really, really difficult. For an Apple Strudel I have found an amazing recipe in the latest edition of the Delicious Magazine, but at the end I had to save it for another occasion, as Apple Pie won the day.

As a basis I have used a recipe from Mary Berry, but altering the ingredients to better suit our taste adding cinnamon and almond flakes. The end result was a beautifully firm golden pastry. Not too thin and not too thick. Just right to bake well, yet hold inside all the liquid juices from the softened apples. And the flavour combination between sweet and soft Pink Lady apples, fresh lemon juice, flavoursome cinnamon and crunchy almonds was sublime! So delicious, that no one could resist a second helping. I love to bake for my loved ones! As the pie was so quickly gone I have been asked if I will make one more tomorrow again. Perhaps not tomorrow, but definitely soon.

Ingredients

175g hard block butter
6 tbsp cold water
350g plain flour
120g sugar
4 Pink Lady apples
4 tsp cinnamon
juice of one small lemon
1½ tbsp cornflour
handful of roasted almond flakes
1tbsp milk

Method

1. Place the flour in a large bowl. Cut the butter into cubes and add to the flour. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add the water and mix with a knife until the mixture just begins to hold together. Using one hand, gather the mixture together into a rough ball against the side of the bowl.

2. Wrap the ball in cling film and place in the refrigerator to chill for 30 minutes.

3. Lightly flour the work surface. Unwrap the pastry and cut it in half. Rewrap one piece to prevent it from drying out. Gently shape the other half into a smooth ball.

4. Flour your rolling pin and flatten the pastry. Working the rolling pin from the centre outwards, roll the pastry out into a circle, about 35cm in diameter.

5. Between each rolling, turn the pastry a quarter turn and dust the rolling pin with more flour if it starts to become sticky. Do not stretch the pastry or turn it over.

6. With floured hands, fold the circle of pastry dough in half, then in half again, to resemble a fan shape. This will make it easier to lift into the tin.

7. Brush the pie tin with melted margarine. Place the pastry fan in the tin with the point in the centre. This ensures the pastry is central and will help minimise stretching.

8. Unfold the pastry and ease it into the tin without stretching or pulling it. Do not worry about the pastry hanging over the edge because this will be trimmed later.

9. Place a baking sheet in the oven and preheat to 220°C. Quarter, core and peel the apples. Slice them, toss in the lemon juice, then in the sugar, cinnamon and cornflour.

10. Turn the apples into the lined tin, then use a fork to distribute the slices, heaping them up towards the centre. Scatter generously the almond flakes on top of the apples. Brush the rim of the pastry with a little milk.

11. Unwrap and roll out the remaining piece of pastry to about the same diameter as the first. Fold into a fan shape as before. Put the point of the fan on the centre of the pie.

12. Unfold the pastry over the filling and gently press the edge with your thumb tips. Hold the tin in one hand and cut off the excess, holding the knife at a slight angle.

13. Edge the pie by making shallow cuts with the back of a knife. Flute the edge with your fingertips, then brush the top with milk. Cut a 1cm steam hole in the centre.

14. Re-roll the trimmings, cut out decorative shapes and arrange on top of the pie, leaving the steam hole clear. Brush the shapes with milk and sift sugar over the pie.

15. Bake for 15 minutes, then turn the oven down to 180°C and bake for 30-35 minutes. The pastry should be golden and the filling soft when pierced.

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Swirling Caramel Apple Tarts

Geri — Sat, 02 Feb 2013 13:21:21 +0000

I love the BBC Delicious Magazine. I love it for its mouth watering pictures, constant variety of dishes for any season, but most of all I love it for its never failing recipes. It is so easy to get inspired and try to prepare any of the deliciously looking suggestions. Every trial tests and sharpens my skills. Every triumph in successfully applying a recipe makes my family happy, savouring every bite, hungry for more. I do cook a lot. Yet only rarely do I make my family members speechless with a dish.

This French inspired apple tarts, topped with crisp caramel was definitely a winner at home. So easy to make, yet so delicious. The perfect lazy Sunday afternoon dessert.

{Original recipe from BBC Delicious Magazine: Tartes fines with caramel crisp}

Ingredients

500g pack puff pastry
Plain flour for dusting
4 crisp eating apples
100g caster sugar, plus extra for sprinkling
A little melted butter
1 medium free-range egg, lightly beaten, to glaze
100g apricot jam, gently warmed and passed through a sieve, to glaze
Double cream, lightly whipped, to serve

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the puff pastry on a lightly floured surface to the thickness of a pound coin, then cut out 6 x 12cm circles. Put on a baking sheet, prick all over with a fork and chill in the fridge for 10 minutes.

2. Quarter the apples, core and slice very finely (leave the skin on). Sprinkle the pastry circles with caster sugar (about 1 tbsp), then top with overlapping layers of thinly sliced apples, leaving a 1cm border around the edge. Brush the apples with melted butter, then sprinkle with more sugar. Brush the pastry border with the beaten egg. Bake for 15 minutes or until golden. Remove from the oven and brush the apples with the apricot glaze. Set aside.

3. Gently heat the 100g sugar with 100ml water in a pan until the sugar has melted. Increase the heat and bubble for about 5 minutes until it has turned a dark golden caramel colour.

4. Using a teaspoon, drizzle the caramel over the top of the tartes, then leave to set and crisp up. Serve the tartes with lightly whipped double cream.

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