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What a wet day we had in London yesterday! Drama! To avoid any melancholic feelings that the rain was portending, I baked a yummy apple cake. The recipe comes from Tracy’s blog Pink Purl. When I saw the nice photo, short list of ingredients and easy to follow instructions, I decided to bake her Norwegian apple cake immediately. I have changed the proportions a bit and substituted half of the flour with finely grained almonds but you can view the original recipe here: The Comfort of Apples.

Apple Cake from Pink Purl

apple cake

frock & fork

You will need:

1/2 cup butter, softened
3/4 cup caster sugar
1/2 cup all-purpose flour

1/2 cup grained almonds
2 eggs, beaten
1 tsp baking powder
3 apples, peeled and sliced

Topping:

1 tablespoons sugar

1/2 tsp ground cinnamon

a small handful of sliced or chopped almonds

Preparation:

Preheat the oven to 200 ℃. Line a round cake tin with baking paper and butter the sides. In a large bowl, beat together the butter and sugar until fluffy. Sieve and add the flour, grained almonds and baking powder.  Then add the egg and mixing well. Pour the mixture into the cake tin. Arrange the apple slices on top of the cake butter. Sprinkle everything with the topping mixture. Bake for 30 minutes. Cool the cake and serve with vanilla ice cream or icing sugar on top.

Enjoy this lovely autumn apple cake!

autumn apple cake

frock & fork

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Sometimes you get this feeling for something super yummy and sweet late at night. That’s what happened to me yesterday at about 9 p.m when I decided to make one of my best apple crisp recipes. This easy apple dessert, enhanced by a handful of blueberries, is just simply fantastic and tastes divine!

The apple crisp came out beautiful. It was a delish juicy joy! 

Try it for yourself and you wouldn’t be disappointed 

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Apple & Blueberry crisp IMG_5039

Serves 4-6

You will need:

6 large apples (e.g. Granny Smith)

230 g blueberries, fresh or frozen

the grated rind and juice of 1 lemon

sugar (optional)

For the topping:                                                                      

140 g plain flour

100 g light muscovado sugar (brown sugar)

110 unsalted butter, diced

170 – 230 g walnut pieces

Preparation:

Lightly grease a large shallow baking dish.

Preheat the oven to 190 ℃.

Peel, core, dice the apples. Put into a bowl with the blueberries, the grated lemon rind and lemon juice. Toss gently until thoroughly mixed. Add little sugar (1-2 tsp) to taste if using sour or very tart apples. Put the fruit into the prepared baking dish. To make the topping, combine the flour and sugar in a bowl. Add the butter and rub and squeeze into the flour mixture forming flakes or pea-sized lumps of dough. (I was a bit lazy last night and simply mixed the topping ingredients all together with a fork and it worked well). Stir in the nuts. Sprinkle the topping over the fruit. Bake for 30 minutes or until fruit is tender and the topping golden. Eat warm with ice cream, yogurt or creme fraiche.

(The recipe comes from The Baking Book by Collister & Blake)

by Asia(Jo)

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