Toffee-apple cake

Recipe from: 5/8/1997 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • CRUST
  • 300
    ml
    cake flour
  • 125
    g
    cold butter
  • 30
    ml
    ice water
  • FILLING
  • 4
    green cooking apples, peeled and thinly sliced
  • 100
    g
    hazelnuts, finely chopped
  • 100
    g
    butter
  • 100
    ml
    sugar
  • 50
    ml
    thick cream
  • 30
    ml
    cake flour
 

Method

+/- 45 min
 
Preheat the oven to 200 ºC (400 ºF). Spray a 24 cm loose-bottomed cake tin with non-stick spray. Place the cake flour in a mixing bowl. Grate the butter and rub in until the mixture resembles breadcrumbs. Add the water and mix to form a dough. Cover with plastic wrap and chill for 30 minutes. Roll out the dough until thin on a lightly floured surface. Line the prepared cake tin with the pastry. Chill once more for about 10 minutes. Line with baking paper, fill with dried beans and bake for 10 minutes. Remove the beans and bake for another 10 minutes. Arrange the apple slices in the crust: Heat the nuts, butter, sugar, cream and cake flour in a heavy-based saucepan, stir continuously and bring to the boil. Pour this toffee mixture over the apple slices in the crust. Reduce the heat to 180 ºC (350 ºF) and bake for about 35 minutes or until the apples are tender. Cool in the cake tin before removing carefully. Serve lukewarm or cold with whipped cream.
 

Read more on: bake  |  fruit
 

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