Irish Apple Cake

"This is more like a pudding than a cake. It can be served warm with a good dollop of whipped cream, or served cold." Margaret E. Walker

• 4 ounces butter (1 stick - 115 g)
• 1/2 cup granulated sugar (120 g)
• 3 extra large eggs, lightly beaten
• 1 tesapoon vanilla
• Finely grated rind of 1 lemon
• 1 cup plain flour (115 g)
• 1 cup potato flour (115 g)
• 2 teaspoons baking powder (10 ml)
• 2 - 4 tablespoons milk
• 1 pound eating apples, cored and quartered (500 g)
• 2 tablespoons apricot jam (30 ml)
• 1 teaspoon confectioner's sugar, sifted (5 ml)
• 1 teaspoon water (5 ml)

METHOD

Preheat oven to 375° F. (195° C or Mark 5). Grease and flour a 9 inch round spring form tin with a removable base.

Cream butter and sugar together until pale and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla and grated lemon rind.

Sift together twice, both flours and baking powder. Gradually fold into butter/egg mixture, then stir in the milk, starting with 2 tablespoons, adding the remaining two as needed.

Spoon mixture into prepared spring form pan. Arrange apple quarters rounded side up, on top.

Bake cake on the middle shelf of preheated oven at 375° F (195°C or Mark 5) for one hour. The cake is cooked when a skewer, inserted into the centre, comes out clean. Place tin onto cake rack and cool for ten minutes, then remove ring.

Heat apricot jam with the water. Mix with hand blender or whisk until smooth.

Brush top of cake with apricot glaze whilst hot.

Serve with custard or cream. If cake is to be served cold, leave it to cool completely and sprinkle top with icing sugar, and enjoy with cream.

recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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