Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Apple Tart with Caramel
The pleasure is made perfect by vanilla ice cream - recipe tip from the book »Apples« by James Rich.
Apples and caramel are a heavenly combination. It brings back memories of fairs and fireworks. In this cake, which could almost pass for dessert, the flavours come through beautifully. Best served warm, with a generous blob of caramel sauce and vanilla ice cream if you like.
For the cake
| Ingredients (12 servings) | ||
|---|---|---|
| 175 | g | butter, room temperature |
| 150 | g | caster sugar |
| 200 | g | plain flour |
| 1 | teaspoon(s) | ground cinnamon |
| ½ | teaspoon(s) | ground ginger |
| 2 ½ | teaspoon(s) | baking powder |
| 4 | eggs, scrambled | |
| 100 | g | almonds, ground |
| 50 | g | sultanas |
| 200 | g | dessert apples (z. B. Gala, Elstar), peeled, cored, 1 apple sliced, the rest chopped |
For the caramel sauce
| Ingredients (12 servings) | ||
|---|---|---|
| 200 | ml | double cream |
| 50 | g | butter |
| 175 | g | light raw cane sugar |
| 1 | tablespoon(s) | sugar syrup |
| 1 | tablespoon(s) | molasses |
To serve
| Ingredients (12 servings) | ||
|---|---|---|
| vanilla ice cream | ||
- Preheat the oven to 160 degrees fan oven. Grease the bottom of a springform cake tin (22 cm diameter) with butter and line with baking paper. In a food processor, cream the butter with the sugar until pale in colour.
- Sift flour, cinnamon, ginger and baking powder into a separate bowl. Gradually add the eggs to the butter mixture, stirring well in between and adding 1 tablespoon of the flour mixture at a time. Once the flour is fully incorporated, add the ground almonds and sultanas and continue stirring until everything is combined. Add the chopped apples and stir in with a wooden spoon. Pour the dough into the prepared mould and place the apple slices on top in a circle.
- Bake in the oven for 1 hour until a pierced skewer comes out clean. Leave to cool in the tin for 5 minutes, then remove the ring from the springform tin and place the cake on a cooling rack to cool.
- For the caramel sauce, heat the double cream in a saucepan over a low heat. Add butter and sugar and stir until everything is liquid and smooth, do not allow to boil. Then add sugar syrup and molasses and mix well.
- Serve the cake with the hot caramel sauce and a generous dollop of vanilla ice cream.
