Tuesday, 1 May 2012

Appeltaart

You may have read my recent post, Apples of Amsterdam. Ever since my Amsterdam trip, I have been thinking and dreaming up how I might go about recreating the appeltaart I had at Villa Zeezicht and Winkel cafe. I perused a number of recipes online, thought back to what made the cakes so scrumptious, came up with a recipe that I gave a try, and it was surprisingly good.

What I love about appeltaart is the way it is half cake/half pie. You make a cake batter, but then you press it around the side and base of the tin, pile in a huge amount of apple to the centre, and then cover it up with more cake batter. So it is in essence a cake, but structurally, a pie. Genius.

This makes one huge mama of a cake, so I strongly advise inviting lots of friends over, and getting lots of cream to go with it.

Ingredients
  • Apples8-9 apples - about 850g chopped
  • 2 tablespoons castor sugar
  • 1 tablespoon brandy
  • zest of 1 lemon and the juice of half the lemon
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice 
  • 300g butter plus an extra 1/2 tablespoon
  • 200g soft brown sugar
  • 2 eggs
  • 3 1/4 cups self-raising flour (500g)
  • Plenty of cream to serve


Method
Grease and line a large pop-bottom cake tin and set aside. I used a 23cm tin and it fitted perfectly - almost over-flowing. Preheat oven to 180c. My hopeless oven will only cook on fan, so that is what I had to use, but I think non-fan would be better if you can.


Apples, Lemon zest, sugar, brandyPeel, core and chop the apples into chunks. Place in a pot with the castor sugar, brandy, lemon zest and juice, and the 1/2 tablespoon butter. Poke the butter to the bottom of the pot, heat on a medium heat, lid on, for about 5 minutes. Give the pot a good shake every minute or two. Once done, add the cinnamon and mixed spice, stir through well, set aside.


Stir the spices through the cooked apples

Cream butter and sugar and sift flour
Soften the butter and cream together with the brown sugar. Add eggs one at a time, beating each in thoroughly before adding the next. Sift the flour into a bowl, then sift again as you add to the butter, sugar and egg mix.



Mix the dough until it pulls away from the sides

 Stir the flour through thoroughly until the dough pulls away from the sides. Add more flour if you feel it needs it. The dough should be firmer than ordinary cake batter, but still sticky.




Run your hands under the cold tap for a minute to make it easier to work the dough. Use around 2/3 of the mix, and press into the bottom and onto the sides of the cake tin. Make sure you don't leave any holes.

Press dough into sides and base of tin

Add the cooked apples to the tinAdd the apples to the centre. With the remaining dough, spread out blobs over the surface of the apples. Try and put a little extra around the edges, sealing the top to the sides of the cake - so that sticky apple juice doesn't run down the sides of the tin. Gently spread the blobs of dough so that most of the top of the cake is covered - with bits of apple poking through here and there.

Spread the remaining dough over the apples

Dutch apple cake
Bake for 1 hour. After 40 minutes, check the cake and cover with tin foil if looking browned on top (which it probably will if you have the oven on fan bake).

Allow to cool for at least an hour, then serve with whipped cream. The cake is best served on the same day, but is still lovely on days following - just heat the slices in the oven a little before serving.

Serve with lots of whipped cream (plain is best, but vanilla-flavoured if you must). Also good with honey-flavoured greek yoghurt for the slightly healthier version.

Appeltaart with cream

Have a go and let me know what you think!

1 comment:

  1. It is very amazing!!! Next week we will make it 3rd time for my whole family. Because my children also love it very much.
    I saw such a good site i.e :

    Online Cake Delivery in Dehradun

    Online Cake Delivery in Ghaziabad
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    ReplyDelete

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