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Get that baking feeling with Dr. Oetker (www.oetker.co.uk)By Pink Lady® Apples (www.pinkladyapples.co.uk)TE ATIME HE AVENWWW.FOODHEAVENMAG.COM OCTOBER baking heaven 69
Pink Lady
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SERVES 8
50g (1¾oz) butter, melted
8 x 25g (1oz) filo pastry sheets
(approx. 24x25cm (9½x10in)
1 x 397g (14oz) tin of dulce de leche
2 Pink Lady® apples, cored and
finely sliced
2 tsp caster sugar
15g (½oz) flaked almonds
1 Preheat the oven to 200°C/Gas
Mark 6 and put a baking tray in the oven
to preheat. Brush the inside of a loose
bottomed 20cm (8in) cake tin with a
little melted butter.
2 Put one sheet of filo pastry onto a
clean work surface and brush all over
with butter. Lay another sheet of filo
pastr y on top, slightly of fset ting the
corners. Repeat with the butter and
remaining filo pastry sheets.
3 Take the filo pastry stack and use to
line the cake tin, allowing the edges of
the pastr y to hang over the edge.
Spread the dulce de leche all over the
base of the pastry.
4 Arrange the apple slices all over the top
of the dulce de leche in circles, slightly
overlapping the slices. Scrunch the over-
hanging pastry over the top of the apples.
5 Brush all over with a little butter,
sprinkle with the sugar and almonds,
then bake in the oven for 25-30 minutes
until golden and the pastry is cooked.
Cool for 10 minutes before serving.7ULSOHFKRFRODWH
WUD\EDNH
SERVES 12-15
For the cake
250g (9oz) unsalted butter,
softened
250g (9oz) light brown sugar
250g (9oz) plain flour
2 tsp (10g) Dr. Oetker Baking Powder
85g (3oz) Dr. Oetker Fine Dark
Cocoa Powder
4 large free-range eggs, beaten
150ml (5fl oz) whole milk
1 tbsp Dr. Oetker Madagascan
Vanilla Extract
50g (1¾oz) Dr. Oetker Milk Jumbo
Choc Chips
50g (1¾oz) Dr. Oetker Dark Jumbo
Choc Chips
50g (1¾oz) Dr. Oetker White
Chocolate Chunks
To de c orate
1 tub (400g) Dr. Oetker Rich
Chocolate Buttercream Style Icing
1 jar Dr. Oetker Bright and
Bold Sprinkles
1 pack Dr. Oetker Letters & Numbers
1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a baking tin or
roasting tin approx. 30x20cm (12x8in).
2 Cream together the softened butter
and sugar with an electric whisk or
mixer until light and fluffy.
3 In a separate bowl, beat together the
eggs, milk and vanilla extract and add to
the butter and sugar.
4 Add the flour, baking powder and
cocoa powder to the mixture and mix
with an electric whisk or mixer
until smooth.
5 Mix the jumbo chips and white
chocolate chunks in a little flour to coat
them, then fold through the cake
mixture. Coating the chocolate chunks/
chips in flour prevents them fromsinking to the bottom, enabling the
chocolate to be dispersed evenly
through the batter.
6 Pour the mixture into the prepared tin
and spread evenly.
7 Bake in the preheated oven for
35-40 minutes until a skewer inserted
comes out clean.
8 Cool in the tin for 15 minutes, then
remove from the tin and cool on a
wire rack. Once cooled, spread the top
of the traybake with the chocolate
buttercream style icing using a
palette knife. Decorate with sprinkles,
and Letters and Numbers.