32
Apple Teacake
Prep 20 minutes / Cook 60 minutes
Serves 12
2 pink lady apples
3 x 50g eggs
1 cup (250ml) milk
1 teaspoon vanilla extract
180g butter, melted
1½ cups (330g) caster sugar
3 cups (450g) self raising flour
1½ tablespoons demerara sugar
2 tablespoons apricot jam, warmed, sieved
Double cream, to serve
1.
Preheat oven to 160°C with fan. Grease and line a
25cm springform cake pan with baking paper.
2.
Assemble the food processor using the variable
slicer set to a thin slice. Cut two sides from each
apple as close to the core as possible. Put the
halves together and place apples into large feed
shoot so that as they slice long thin slices will be
produced. Remove apples and set aside. Place
Quad blade into processor bowl.
3.
Place eggs, milk, vanilla, melted butter, sugar and
flour in the order listed into the processor bowl.
4.
Process mixture until just combined. Scrape
down any caught flour if needed.
5.
Spoon mixture into prepared pan and use a
spatula to smooth top. Arrange apple slices over
cake making sure that each apple overlaps each
other. Sprinkle with 1 tablespoon of the sugar.
Bake in oven for about 60 minutes or until
a wooden skewer inserted comes out clean.
6.
While cake is still in pan brush apples with
apricot jam and sprinkle with remaining sugar.
Allow to cool for 5 minutes then remove from
pan and allow to cool on a cooling rack.
TIPS
Have all your ingredients measured out to save time
and minimise the amount of time the apples have to
start browning.
Banana Cake with
Lemon Icing
Prep 15 minutes / Cook 60 minutes
Serves 10
200g butter, room temperature, chopped
1½ cups caster sugar
2 x 60g eggs
1½ cups (approx 3 large) very ripe mashed bananas
1 teaspoon vanilla extract
2¼ cups (335g) self raising flour
1 teaspoon ground cinnamon
½ cup (125ml) buttermilk
Lemon Icing
3 cups (480g) icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
1.
Preheat oven to 180°C no fan (160°C with fan).
Grease and line base and sides of a 23cm
cake tin.
2.
Place Quad blade into processor bowl. Combine
butter and sugar in bowl and process until well
combined. Add eggs, one at a time and pulse
until just combined. Add bananas and vanilla and
pulse again until combined.
3.
Add dry ingredients and buttermilk and process
until just combined.
4.
Spoon mixture into prepared tin and bake for
about 60 minutes or until cooked when tested
with a skewer.
5.
Allow cake to cool in pan for 5 minutes before
transferring to a wire rack to cool completely.
To make Lemon Icing
1.
Place icing sugar mixture and lemon rind into
the bowl of the electric mixer. While on speed
4–5 speed pour in lemon juice and butter.
Mix until combined.
2.
Spread onto cooled cake.
