Irish Apple Cake with Apricot Topping:
4 oz. butter
1/2 cup granulated sugar
3 extra large eggs, lightly beaten
1 tsp vanilla
Finely grated rind of 1 lemon
1 cup plain flour + 1 cup potato flour
2 tsp baking powder
4 tablespoons milk
1 pound apples, peeled, cored and quartered
2 TBSP apricot jam
1 tsp sifted powdered sugar
1 tsp water
Preheat oven to 375° F / 195° C.
Grease and flour a 9 inch round spring form tin with a removable base.
Cream butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and grated lemon rind.
Sift together twice, both flours and baking powder.
Gradually fold into butter/egg mixture, then stir in the milk, one tablespoon at a time.
Spoon mixture into prepared spring form pan.
Arrange apple quarters rounded side up, on top.
Bake cake on the middle shelf of preheated oven for one hour.
Use long wood skewer to see if it's done. It should pull out with no wet batter stuck to it.
Place tin onto cake rack and cool for ten minutes, then remove ring.
Heat apricot jam with the water.
Whisk by hand until smooth.
Brush top of cake with hot apricot glaze.
Serve with custard or cream.
6 oz Irish butter
6 oz caster sugar
3 large eggs
8 oz white self-raising flour
½ tsp baking powder
½ tsp ground cinnamon
2 oz raisins (a few more if you love raisins)
2 tbsp chopped hazelnuts
Grate the rind of the lemon and set this zest to one side. Squeeze and save the lemon juice.
Peel, core and thinly slice the cooking apples. Sprinkle them with lemon juice and set aside.
In a bowl, mix the butter, lemon zest and the caster sugar until light and creamy.
Beat the eggs and then add to the first bowl gradually.
Sift the white self raising flour and baking powder together into a bowl.
Fold into the creamed mixture.
Grease a 9-inch round cake tin.
Spoon half of the mixture into the cake pan.
Arrange the apples slices on top of the cake batter.
Sprinkle the raisins and chopped hazelnuts on top of the apples.
Gently pour the remaining cake mixture on top.
Bake in the oven for 1 hour until golden brown on the top.
Remove from oven and cool in the tin for 15 minutes.
1 large apple, peeled and chopped
3/4 cup water
5 TBSP Irish whiskey
1/4 chunky applesauce
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 8-oz. carton heavy whipping cream
1/3 cup chopped pecans
2 tablespoons powdered sugar
Preheat the oven to 350 F.
In a small saucepan over low heat, combine the brown sugar, butter and 2 tablespoons of the whipping cream, stirring and cooking until the butter is just melted. This is your caramel mixture.
Remove from heat, stir in pecans and pour the mixture into the bottom of an ungreased 9-inch round or square cake pan. Set aside.
In a large bowl, combine quick bread mix, apple, water, 3 tablespoons Irish whiskey, 1/4 apple sauce and one egg. Stir 75 strokes by hand until the mix is completely moistened.
Spoon this batter over the caramel mixture in the cake pan. Make certain the caramel mixture is completely covered.
Bake at 350 degrees for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool for 5 mintues in the cake pan, then invert the cake onto the serving platter so that the caramel mixture is on top.
In a small bowl, beat the remaining whipped cream until soft peaks form, then add powdered sugar and 2 tablespoons Irish whiskey and continue beating until stiff peaks form. Spread this whipped cream mixture on top of the cake, sprinkle lightly with cinnamon and serve warm.