Apfeltorte (Apple Cake) Recipe


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


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 feasible to prove the history of written cooking instructions way back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language which describe 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 anyone who drank it feel `exhilarated, wonderful and blissful`.

As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient Romans used a good variety of herbs, including a few you will know like bay, mint and parsley.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and basil. These new spices and herbs caused an explosion in publications on food, some of which are now in private collections.

During the next few hundred years, the upper-class families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them.

By the time we get to the twentieth century, cooking books are highly popular as a result of higher levels of literacy, more free time and a general increase in wealth.

Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books.

Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on the site you are now reading.


We hope you enjoy this Apfeltorte (Apple Cake) recipe.


Apfeltorte (Apple Cake) Recipe, one of many tasty recipes brought to you by Recipes Ideas

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This Apfeltorte (Apple Cake) recipe will pretty soon have your family astonished at your prowess.