APPLE PIE / CAKE WITH TOFFEE TOPPING
- 200 ml (⅘ cup) margarine
- 250 ml (1 cup) sugar
- 2,5 ml (½ teaspoon) salt
- 5 ml (1 teaspoon) vanilla essence
- 3 eggs, beaten
- 500 ml (2 cups) self-raising flour
- 200 ml (⅘ cup) milk
- 1 can (385 to 410 g) apple slices or the same quantity freshly cooked apples
- ground cinnamon
- cinnamon sugar (2 teaspoons sugar and 2,5 ml ground cinnamon)
- cream
Preheat the oven to 190 ºCelsius.
Cream the margarine and sugar and add the salt and essence.
Gradually add the eggs and mix.
Add the self-raising flour to the creamed mixture, alternating with the milk, and beat until well blended.
Spoon half the batter into a greased baking dish.
Arrange the apple slices on top and sprinkle with cinnamon.
Spoon over the remaining batter and sprinkle with cinnamon sugar.
Bake for 35 – 40 minutes, but reduced the temperature to 180ºC after the first 10 minutes
Prepare the syrup just 5 minutes before the cake comes out of the oven.
- Syrup:
- 90 ml (6 tablespoons) sugar
- 60 ml (4 tablespoons) butter
- 30 ml (2 tablespoons) lemon juice
Boil the syrup ingredients together for 5 minutes.
When the cake has been removed from the oven, pierce the crust with a fork and then pour over the syrup.
Serve hot with cream.
Note:
Ek het appels gevat wat nou al lank in die vrugte mandjie gelê het, en dit gekook in suikerwater. Daarna gepuree en dit tussen die beslag gebruik.
As jul die stroop maak, roer net aanhoudend en hou maar dop want as dit te lank kook word dit sommer al toffie in die pot. Jul sal sien die kleur verander na ‘n donker bruin. Ek het dit skaars oor die koek gegooi toe verhard dit. Lekker chewy toffee.
Photo: Gillian Bredenhann
