APPLE Cake (History)
Apple cake dates back to the 14th century when the first recorded recipe for apple cake was found in a medieval English cookbook. At that time, apple cakes were a simple mixture of apples, breadcrumbs, and spices baked in a pastry shell.
Over the years, the recipe evolved and became more elaborate. By the 17th century, apple cakes were being made with butter, sugar, and eggs in addition to the traditional ingredients. In America, apple cake became a popular dessert during colonial times and was often made with local varieties of apples such as the Jonathan and the Newtown Pippin.
In the 19th century, German immigrants introduced the tradition of making apple cake with streusel topping in the United States, which is now a popular variation of the dessert. The 20th century, with the advent of modern kitchen appliances and techniques, apple cake became more accessible to home cooks and was a staple of many family gatherings.
Today, there are countless variations of apple cake, including those made with different types of apples, spices, nuts, and toppings. Apple cake remains a beloved dessert around the world, and it continues to evolve as new generations put their own spin on the classic recipe.
It is very easy and a favorite to eat with tea, the cake is topped with peach jam, and this cake is served as a warm dessert with whipped cream, which you must bake. And let me know how you feel. Thanks
RECIPE
Ingredients:
- Eggs 3 (room temperature)
- Flour 1 cup (self-rising flour)
- Flour ½ cup (plain flour)
- Caster sugar 2/3 cup
- Butter 180 g
- Milk 1/3 cup
- Grated lemon 2 teaspoon
- Apple 2 medium (about 300g)
- Gelatin 1 teaspoon
- Water 2 tablespoons
Apricot Jam 2 tablespoon, strained
Recipe for apple cake
Grease a 20cm springform tin or deep 20cm round cake pan, covered the base with butter paper, or grease it.
Beat sugar, butter, and rind in a bowl with a hand mixer or electric mixer until light and fluffy. Beat eggs one by one until combined.
Mix & stir in sifted flour and milk and spread into prepared pan.
Peel, quarter and core apples, make lengthways cuts into round sides of apple quarters of the way through. Place quarters of apple, rounded side up, around the edge of the cake.
Bake cake in preheated oven for about one (1) hour or until browned. Rest the cake for 5 minutes before turning it onto a wire rack.
Now heat the water pan, sprinkle over gelatin, and stir, without boiling, until galantine is dissolved, remove it from heat, and stir in jam.
Brush jam over the top of the hot cake, and cool before cutting.
POINT TO BE NOTED
- Full recipe can be made a day before.
- Store it in an airtight container.
- Freezer is not suitable.
- Microwave is also not suitable.