Global Kitchen: Continental apple cake

LONG Point resident Sandra McDonald warns her “delicious apple cake” is so “moreish” that your family may try to eat the raw mixture before you get a chance to bake it in the oven.

Sandra McDonald said the continental apple cake is delicious and easy to make.

• Joy’s sponge cake
• thai corn pancakes

LONG Point resident Sandra McDonald warns her “delicious apple cake” is so more-ish that your family may try to eat the raw mixture before you get a chance to bake it in the oven.

Mrs McDonald, the Beautiful Minds president, 65, said she got the continental apple cake recipe from a couple who brought the dish to her dinner parties years ago and it has been a hit with her family ever since.

“It’s a cross between a cake and a crumble. It’s rich and delicious and everyone loves it,’’ Mrs McDonald said.

She said the recipe orginated from Italy, from her friend’s Italian parents and was brought over to Australia when the woman’s family migrated to this country.

“The original recipe had a handful of flour, a packet of butter,’’ she said.

The cake is delicious served plain or can be enjoyed with custard or cream.

“I got the recipe and the couple changed it to measurements we could understand and follow.

“The recipe shows if something is really nice, it will stand the test of time and come up trumps each time.’’

Mrs McDonald, whose sixth grandchild is due in December, said the cake was easy to make and used good quality ingredients.

“It’s not like other cakes, you roll it out and layer it,’’ she said.

She said the cake was delicious served plain or with custard or cream.

“I don’t know how long the cake will stay fresh for because it is eaten extra quick, that’s the mark of its success,’’ Mrs McDonald said.

Cook 12 green apples to make the delicious cake.

CONTINENTAL APPLE CAKE

INGREDIENTS: 3 cups self raising flour, 1 cup of sugar, 2 eggs, 250g unsalted butter, 300ml sour cream.

12 green cooking apples, ½ cup water, ½ cup sugar, cinnamon, vanilla sugar.

METHOD: Pre-heat oven 150C.

Peel, core and slice the apples.

Place in a saucepan with ½ cup of water.

Place saucepan on the stove and cook. When apples are almost tender stir in ½ cup of sugar. Take saucepan from the heat and drain apples. Sprinkle apples with vanilla sugar and cinnamon. Cool.

Grease and line a baking dish about 30x20x10cm with paper.

Blend flour, sugar, eggs, sour cream and butter. Turn onto a floured surface and knead lightly. Divide pastry into three parts.

Using a rolling pin roll out first layer of mixture to fit base of dish. Lift pastry into dish and spread with a layer of apples.

Roll out second layer and repeat with the apples.

Roll out the final layer and place on top. Sprinkle pastry surface with vanilla sugar.

Cover top lightly with foil and bake for one hour.

Remove foil 10 minutes before taking from the oven.

Cake is cooked when a skewer is inserted and comes out clean. Cool before serving.