Then the cold sets in, all too sudden, plunging to below 10 degC, and I found myself rummaging through my wardrobe to find my night socks. I have cold toes.
Despite the chills, fall is a pretty season. The most spectacular in my opinion. I love the red, the orange and the yellow of fall foliage - talk about the colours explosion of the leaves. Even when they fall, the leaf piles turn the ground into a beautiful bed of colours.
And undoubtedly, when it's cold, it's nice to keep the oven working - and even better to have warm cakes and pies.
Since fall and apples go together, I made an almond and apple cake (mini one, halved the recipe) over the weekend so I can treat myself to a warm dessert. Simple to make, and delightfully moist!
I think this would go well with ice cream or custard, but I enjoyed mine on its own, warm out of the oven.
From: FirstCovers.com
What?
- 180g butter
- 2/3 cup sugar
- 1 tsp vanilla essence
- 3 eggs
- 1 cup almond meal
- 1 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup milk
- 2 tsp ground cinnamon
- 2 small red apples
How?
- Mix the flour, baking powder and salt. Set aside.
- Cream butter, sugar and vanilla. When pale and creamy, beat eggs into the mixture, one at a time.
- Stir in the almond meal.
- Add half the flour mixture and half the milk and stir until well combined. Repeat with the remaining flour mixture and milk. Stir in ground cinnamon.
- Core the apples and slice them thinly. Arrange the apple slices over the base of the lined cake pan. Overlap the apple slices slightly. Spoon the batter into the pan and smooth out the surface.
- Bake in a preheated oven at 170degC for about 30-40 minutes until a skewer inserted into the centre comes out clean. Let the cake cool for about 10 minutes before turning it over into a serving plate.
- Serve warm.
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