8 small apples
1/2 cup raisins
2 tsp rum or rum extract
3/4 cup sugar, plus 3 tbsp, divided
1 tsp chocolate, grated
3/4 cup butter or margarine, plus 2 sp, divided
1 tsp vanilla
3 eggs
1 tsp lemon extract
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
3 tsp almonds, ground
1 apricot jam
1 powdered sugar, sifted
Directions
Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of
the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter. Batter: Preheat oven to 350
degrees. Lightly grease bottom of 10 1/2" springform pan. Cream 3/4
cup of the butter, 3/4 cup of the sugar and vanilla together. Beat in
eggs, 1 at a time, and lemon extract, beating until light and fluffy.
Sift flour, baking powder and cinnamon together. Gradually beat into
creamed mixture. Turn batter into prepared pan; arrange apples on
top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of
the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15
minutes longer until apples are tender. Remove from oven. Brush jam
over apple opening and sprinkle icing sugar over cake portion.
Servings: 1 servings
Apfeltorte (Apple Cake) Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Fruit; German
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far into history as ancient Egypt, and possibly even further. In practice though, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, main meal and desserts, something we still use today. This early Roman chef tells us how the ancient chefs made use of many different aromatic flavors, including a few you will know such as bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, such as parsley and basil. The introduction of these new culinary ideas led to an eruption in books on cookery, most of which are kept safe in private collections. Like it or not, the introduction of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Apfeltorte (Apple Cake) recipe.
