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
Experts have found proof that recipes existed back into antiquity, in truth as far as the Egypt of the Pharoahs, and possibly even further. However, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which show the baking 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 tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans made use of a good variety of aromatic flavors, including a few you will know for example basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, most of which still exist in private collections. During the succeeding few centuries, the rich families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe books were in high demand, due to better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Apfeltorte (Apple Cake) recipe.
