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
We can trace the history of `recipes` far back into the far past, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. He also describes how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, rue and parsley. Later on, we find two books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that we all know today, but instead recipes for the types of food prepared for the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices such as basil and coriander. These new foods and tastes caused a surge in manuscripts on cookery, most of which are now in private collections. By the advent of the twentieth century, cookbooks were starting to become popular mostly as a result of more people being able to read, leisure time and having more disposable income. |
We hope you enjoy this Apfeltorte (Apple Cake) recipe.
