Irish Apple Cake (Kerry Apple Cake)

The Granny Smith apples are available all year round in store, but it is best when in season. This moist apple cake is a perfect teatime treat!

Serves: 12

Equipment:  Spring form cake tin 20 centimeter

Ingredients

• 4 pieces large or 8 pieces small Granny Smith apple (836 grams approx.) 👉 655 grams peeled, cored and sliced into 0.5 to 1.0 cm thickness  (Note: Granny Smith Apple Size and Weight)
• 110 grams caster white sugar
• 110 grams butter
• 2 pieces large egg
• 4 tablespoons fresh milk
• 225 grams self raising flour, sifted
• 1 tablespoon dark brown sugar
• 25 grams flaked almonds
• oil for greasing

Notes: Soak the peeled apple into water with a freshly squeezed lemon to avoid oxidation or discolaration.

To Serve


whipped cream

custard 

ice cream

Method

1. Pre-heat the oven to 170°C ( fan forced)
2. Grease a non-stick springform cake tin 20 cm.
3. Cream the butter and sugar, beat in the eggs and milk. Add the flour, then mix together.
4. Add the sliced apples into the mixture and fold in the apples until completely coated with batter.
5. Pour the mixture in the prepared cake tin. 
6. Top with flaked almonds and sprinkle with dark brown sugar.
7. Bake in the oven for approximately 60 to 70 minutes. Check the doneness, until a skewer inserted comes out clean.
8. Serve warm!

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.




Mrs. Shirley Simmons