German Apple Cake.
This recipe dates from 1931! And unlike other apple cakes, this features a dough rather than pastry. It’s a very adaptable recipe but I have written it below in its original version. There are many changes you can make to suit your tastes. For example:
- Add a little nutmeg – I always find that it goes so well with apple dishes
- Top the cake with slivered almonds
- Sprinkle powered sugar on top before serving
- If you like, add a dough ‘lid’ to make the cake resemble a pie
- Or roll the dough to make a strudel-type dish
- Serve with cream – serve hot or cold
To bring the recipe a little more up to date, note that 1/2 gill is about one eighth of a pint and a ‘quick oven’ is one that is between 375 and 400 degrees.
Here’s the recipe:
- ½ lb flour
- 3 oz butter, warmed
- ½ oz yeast
- ½ teaspoon castor sugar
- 1 egg, beaten
- ½ gill tepid milk
- 2 lbs apples, pared and sliced
- Powdered cinnamon
- Put the flour in a large basin and make a well in the center. Add the warmed butter.
- Cream together the yeast and sugar, add beaten egg and milk.
- Strain these into the well in the flour.
- Knead well and put in a warm place to rise.
- When the dough has almost doubled in size,roll quite thinly and use to line greased pie tins/plates.
- Pour a little melted butter over the dough and sprinkle with cinnamon and additional sugar if desired.
- Add a thick layer of apple sliced.
- Bake in a quick oven until the apples are soft and the dough cooked through.
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