5 oz butter or margarine
7 oz granulated sugar
2 medium eggs
1 tsp almond essence
2 medium cooking apples, peeled
8 oz self-raising flour
2 oz baked almonds
Directions
Line a 7 inch spring clip cake tin with baking parchment.
Soften your butter or margarine and then cream thoroughly with the
sugar. Add the eggs, one at a time, beating in each one thoroughly.
Beat in the almond essence.
Make sure your oven is up to heat at 300F/Gas Mark 3/150C before you
begin to compile the cake. Gently fold the flour into your creamed
mixture the spread half in the base of the lined tin, slice in the
peeled apples, levelling the surface as best as possible. Carefully
spread over the remaining half of the cake mixture; the apples tend
to skid about and make this task difficult - a hot knife will help!
Sprinkle over the flaked almonds and put into the oven straight away.
Bake for 90 minutes, cover if your cake is browning too much. It is
very tempting to take it out too soon as the sponge will look cooked,
but the apples make it a very moist mix and it needs this long
cooking time. Allow to cool for 1 hour and then tuck in ~ it is truly
at its best when eaten soon after baking!
Source: Lakeland Plastics
Servings: 1 servings
Lakeland Apple Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into ancient history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just very basic pictorial recipes for preparing food.
Progressing into Roman times 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. He recounts how the meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius recounts how the chefs of Roman times made use of a good variety of herbs, including many that are still in use today like bay, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused a torrent in manuscripts on cooking, most of which are now in academic collections. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Lakeland Apple Cake recipe.
