Apples

Recipes

Spanish Apple Flan
250g cooking apples, peeled, cored and diced .................. 6 dessert spoons flour
8 dessert spoons caster sugar ............................................... 8 dessert spoons milk
1 egg ......................................................................................... 125g margarine
peeled and sliced eating apples to cover

Place cooking apples, sugar, flour, egg and butter into food processor and blend. Pour into a greased flan dish and smooth. Cover with overlapping slices of eating apple and bake at 200C/Gas 6 for approx 40 minutes until set. May be eaten warm glazed with apricot jam, or cold dusted with icing sugar. Serves 6.

Cecile’s Vegan Apple Cake - as served at the Open Day!
675g/1 1/2lb apples, peeled, cored and quartered ............ 250g/1lb 2oz caster
15ml/1 tbsp water ................................................................. 350g/12oz plain flour
9ml/1 3/4 tsp bicarbonate of soda ...................................... 5ml/1 tsp ground cinnamon
5ml/1 tsp ground cloves or mixed spice ............................. 175g/6oz raisins or sultanas
150g/5oz chopped walnuts (optional) ................................ 225g/8oz margarine
5ml/1 tsp vanilla essence

Icing: 115g/4oz icing sugar .................................................. 30-45ml/2-3 tbsp lemon juice

Put the apples, 50g/2oz of the sugar and the water in saucepan and bring to the boil. Simmer for 25 minutes, stirring occasionally to break up any lumps. Leave to cool. Preheat oven to 160C/Gas 3. Oil and flour cake tin. Sift flour, bicarb and spices into a bowl. Remove 30ml/2 tbsp of the mixture to another bowl and toss with the raisins and 115g/4oz of the walnuts. Cream margarine and remaining sugar together until light and fluffy. Fold in cooled apple mixture. Fold flour mixture into apple mixture. Stir in vanilla and raisin and walnut mixture. Pour into tin. Bake until a skewer inserted in the centre comes out clean, about 1 1/2 hours. Cool completely in the tin on a wire rack, then unmould on to the rack. For the icing, put the sugar in a bowl and stir in 1 tbsp lemon juice. Add more lemon juice until the icing is smooth and has a thick pouring consistency. Transfer the cake to a serving plate and drizzle the icing on top. Sprinkle with the remaining nuts.

Apple and gingerbread loaf
100g syrup ......................................................... 100g butter
100g brown sugar ............................................. 1 egg
1 apple, grated (unpeeled) .............................. 220g self raising flour
2 teaspoons ground ginger .............................. half teaspoon cinnamon
half teaspoon nutmeg ...................................... 180ml milk

Grease and line loaf tin. Melt syrup, sugar and butter in saucepan and allow to cool. Add eggs, milk and apple and mix well. Fold in flour and spices. Fill loaf tin and bake at 170C for around 40 mins until set and golden.

Blackberry and Apple Tealoaf
250g s r flour ....................................................... 175g butter
175g muscovado sugar......................................... 0.5 tsp cinnamon
2 tablespoons Demerara sugar .......................... 1 large eating apple, grated
2 large eggs .......................................................... 1 tsp baking powder
225 g blackberries

Preheat oven to 180C/Gas 4. Grease and line 1.7 litre loaf tin. Melt butter and mix with eggs and sugar. Add apple. Stir in dry ingredients except Demerara sugar. Fold in blackberries GENTLY. Spoon into tin and bake for around 1 hour – 1.25 hours. Check after 45 mins and cover with foil to prevent scorching.

Apple and Blackberry Tray Cake
175g butter ......................................................... 300g s r flour
800g apples, peeled, cored and sliced ............ 284ml carton whipping cream
225g caster sugar .............................................. 3 eggs
300g blackberries

Preheat oven to 200C/Gas 6. Grease 30x20cm roasting tin and dust with flour. Bring cream and butter up to the boil and set aside. Whisk sugar and eggs until thick and pale, and then add buttery cream. Fold in flour. Pour mixture into tin and cover with apples slices and blackberries, and sprinkle with a little extra sugar. Bake for 50-60 mins. Cut into squares to serve. Serves 8.