Step-by-Step Cakes by DK Publishing

EVEVEVEVEVEVEVEVEV

V

EVEVEVEV

V

ERERERERERERERERERERERERERER

YDYDYDYDYDYDYDYDYDYDYDYDYYY

AYAYAYAYAYAYAYAYAYAYAYAYAY

Y

AYAYAAA

C C

CC

C C C C C

CCC

C

C

AKAKAKAKAKAKAKAKAKAKAKAKAK

ESESESESESESESESESESESESEE

Apple Cake variations

Apple, Raisin, and Pecan Cake

Sometimes I like a healthier cake. This cake uses little fat and is stuffed full

of fruit and nuts, making it a virtuous yet delicious choice.

Method

1 Preheat the oven to 350°F (180°C). Grease

the pan and dust with flour. Place the pecans

Special equipment

9in (23cm) round springform cake pan

Ingredients

butter, for greasing

2 cups all-purpose flour, plus more for dusting

(^1) ⁄ 3 cup (2oz) shelled pecans
1
(^2) ⁄ 3 cups (7oz) peeled, cored, diced apples
¾ cup light brown sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
(^1) ⁄ 4 cup sunflower oil
(^1) ⁄ 4 cup milk, plus extra if necessary
2 large eggs, at room temperature
1 tsp pure vanilla extract
(^1) ⁄ 3 cup golden raisins
whipped cream, or confectioner’s sugar, to serve
SERVES
10–12
25
MINS
30-35
MINS
Torta di mela
A firm dessert apple is best for this
moist, dense Italian cake.
Special equipment
9–10in (23–25cm) round springform cake pan
Ingredients
12 tbsp unsalted butter, softened
1
(^1) ⁄ 4 cups all-purpose flour, plus extra for dusting
(^1) ⁄ 2 tsp salt
1 tsp baking powder
1lb 6oz (630g) apples (about 3 medium apples)
finely grated zest and juice of 1 lemon
1 cup sugar, plus ¼ cup for glazing
2 large eggs, at room temperature
(^1) ⁄ 4 cup milk
Method
1 Preheat the oven to 350°F (180°C). Grease
the pan, and sprinkle with a little flour. Sift the
flour with the salt and baking powder. Peel,
core, and thinly slice the apples. Squeeze the
lemon juice over the apples and toss well.
2 With an electric mixer, beat the butter until
creamy. Add the sugar and zest, and beat
until light and crumbly. Add the eggs one by
one, beating well after each addition. Slowly
beat in the milk until the batter is smooth.
3 Sift over the flour mixture and mix in gently.
Stir in half the apple slices. Spoon the batter
into the pan and smooth the top. Arrange
the remaining apple slices in concentric
circles on top. Bake for 1¼–1½ hours.
4 Meanwhile, make the glaze: Heat 4
tablespoons water with the sugar in a small
saucepan over low heat until the sugar has
dissolved. Bring to a boil and simmer for
2 minutes, without stirring, then let cool.
5 The cake is done when it shrinks slightly
from the sides of the pan. Brush the sugar
glaze on top of the cake, and let the cake
cool in the pan. Transfer to a serving plate.
STORE The cake will keep in an airtight
container for 2 days.
SERVES
8
20–25
MINS
11 ⁄ 4 –1^1 ⁄ 2
HOURS
UP TO 8
WEEKS
on a baking sheet and toast in the oven for
5 minutes until crisp. Cool and coarsely chop.
2 In a large bowl, mix together the apples
and sugar. Sift over the flour, baking
powder, cinnamon, and salt, and fold in
gently. In a bowl, whisk together the oil,
milk, eggs, and vanilla extract.
3 Pour the milk mixture over the flour mixture
and stir until well combined. Add more milk if
needed to create a dropping consistency. Fold
in the nuts and raisins and pour into the pan.
4 Bake in the center of the oven for 30–35
minutes, until golden and well risen. The
cake is ready when the surface is springy
to the touch. Leave to cool for a few minutes
in the pan, then turn out on to a wire rack.
Serve warm with whipped cream, or cold
and dusted with confectioner’s sugar.
STORE The cake will keep in an airtight
container for 3 days.