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
Academics have tracked the existence of recipes far back into history, in fact as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient records were just simple hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of a wide range of aromatic flavours, including a few you will know such as basil, rue and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including basil and coriander. These new spices and herbs created a torrent in cookery books, the majority of which are kept safe in academic collections. The introduction of television gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Lakeland Apple Cake recipe.
