AUTHENTIC IRISH APPLE CAKE

APPLES are the staple of any countryside. And Ireland has a lot of countryside.

This delightful looking recipe is an Irish class, as the name suggests.

It's the kind that would be made throughout the apple harvest season all over Ireland, where every farmhouse would have their own personal variation.

It's a classic apple cake, warmly spiced with cinnamon, and goes great with custard. Perfect with a cup of tea or coffee in the morning.

So if you fancy a little bit of the Irish countryside in your kitchen, here's everything you're going to need, courtesy of The View From Great Island.

Adapted From : irishpost.com

Ingredients

cake

• 1/2 cup or 100 grams sugar
• 1/8 tsp salt
• 1 1/4 cups or 150 grams all purpose flour
• 3 Tbsp or 45 ml milk or cream
• 1/2 cup or 113 grams unsalted butter at room temperature
• 1 tsp baking powder
• 2 large eggs
• confectioner's sugar for dusting
• about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
• 1 tsp cinnamon

streusel topping

• 6 Tbsp or 85 grams unsalted cold butter cut in small pieces
• 3/4 cup or 96 grams flour
• 1/2 cup or 100 grams sugar
• 1/4 cup or 25 grams old fashioned rolled oats

custard sauce

• 1 1/2 cups or 375 ml whole milk ~ you can also use half and half or cream
• 6 Tbsp or 76 grams sugar
• 1 1/2 tsp vanilla
• 6 large egg yolks

Instructions

Number One, Set the oven to 350F
Number Two, Make the custard sauce ahead of time. Bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickend, but it will not be as thick as pudding. It will continue to thicken as it cools, so don't overcook or it can curdle. Stir in the vanilla.
Number Three, Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won't form a skin as it cools. Put in the refrigerator until completely chilled.
Number Four, To make the streusel topping, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
Number Five, To make the cake, grease a 9 inch round spring form pan.
Number Six, Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Number Seven, Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
Number Eight, Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the streusel topping.
Number Nine, Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
Number Ten, Let cool a bit in the pan before removing. Dust with confectioner's sugar before serving.

Share this post