SummerSkye
10-10-2007, 07:40 AM
Ingredients, roughly 6 cooking apples peeled and sliced
sugar to taste.
Sponge. 2 eggs 2 tablespoon each SR flour, plain flour and cornflour plus one third cup caster sugar.
Pan: I use a 8" non stick cake tin but a souffle dish or similar is good.
Cook apples until almost soft with sugar, water should be a smallish amount, although liquid will evaporate in later oven cooking.
It is important to have the apples hot when adding the sponge mix to start the cooking process.
Preheat oven to 180C fan forced or moderate to suit your oven.
With electric beater beat eggs until thick and creamy, slowly add sugar. When similar consistency to sponge mix, fold through the flour.
Spread ontop of hot apple mix and cook for 25 minutes. Dust top with icing sugar and enjoy with custard, cream or vanilla ice cream.
Any fruit can be substituted for the apple. Last night I used a large jar of Morello cherries heated with 2 tablespoon sugar and half cup of brandy, plus a sprinkle of cinnamon.
It was a very grown up dessert.
Recipe is adapted from Womens Weekly Best Ever Recipe Book.
sugar to taste.
Sponge. 2 eggs 2 tablespoon each SR flour, plain flour and cornflour plus one third cup caster sugar.
Pan: I use a 8" non stick cake tin but a souffle dish or similar is good.
Cook apples until almost soft with sugar, water should be a smallish amount, although liquid will evaporate in later oven cooking.
It is important to have the apples hot when adding the sponge mix to start the cooking process.
Preheat oven to 180C fan forced or moderate to suit your oven.
With electric beater beat eggs until thick and creamy, slowly add sugar. When similar consistency to sponge mix, fold through the flour.
Spread ontop of hot apple mix and cook for 25 minutes. Dust top with icing sugar and enjoy with custard, cream or vanilla ice cream.
Any fruit can be substituted for the apple. Last night I used a large jar of Morello cherries heated with 2 tablespoon sugar and half cup of brandy, plus a sprinkle of cinnamon.
It was a very grown up dessert.
Recipe is adapted from Womens Weekly Best Ever Recipe Book.