APPLE AND CINNAMON
TEACAKE
180g butter
1
⁄
2
cup light brown sugar
2 teaspoons grated lemon ring
4 eggs
1
1
⁄
4
cups self-raising flour
1 teaspoon cinnamon
1
⁄
2
cup milk
2 apples, peeled, cored and sliced
2 tablespoons sugar
2 teaspoons cinnamon
1. Cream butter and sugar on speed 4 until
light and fluffy, beat in rind.
2. Gradually add eggs one at a time, beating
well after each addition.
3. Fold through flour and cinnamon
alternatively with milk.
4. Lightly grease a 20cm spring form pan.
5. Mix sugar and cinnamon together.
6. Arrange
1
⁄
2
the apple slices on the base of
the pan, sprinkle with sugar mix.
7. Pour over
1
⁄
2
the prepared cake mixture;
arrange remaining apple over the top of
cake mixture.
8. Cover with remaining cake mixture and
bake for 60 minutes in a moderate oven
180c until firm and golden.
Serve sliced warm.
BASIC WHITE BREAD
230ml water
1 tablespoon sunflower oil
1 teaspoon salt
1 tablespoon sugar
350g / 2
1
⁄
3
cups bread flour
1 teaspoon bread improver
1 tablespoon milk powder
1
1
⁄
4
teaspoons Tandaco yeast
1. Place the water, oil, and then all the dry
ingredients into a mixing bowl.
2. Using the dough hooks start to mix the
dough using speed 1, mix for 1 minute.
3. Remove the dough and place onto a
floured surface to knead.
4. Place the dough into a lightly greased
bowl, cover with plastic wrap and place
in a warm position until the dough has
doubled in size.
5. Remove the dough and knead to de-gas
the dough, place into a lightly greased
23cm ( 12cm loaf pan.
6. Place the pan into a warm position until
the dough has doubled in size.
7. Bake in a moderately hot oven for
25-30 minutes.
TEA CAKES cont’d
16
If the dough is too dry add an
extra 1-2 teaspoons water, if
too sticky add an extra 1-2
tablespoons of flour.