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Covered apple cake

Covered apple cake

Name: Covered apple cake
Yield: 4 servings
Ingredients: 150 g Butter; 150 g Sugar; 1 Egg; 250 g Flour; 50 g Sugar mixed with half tablespoon of cinnamon; 8 Sour apples, like Boskop; 1 Shot of brown rum

By Greg

Total Time: 0 min

This recipe is designed for a cake tin of 20 cm in diameter. Easy and quick to make.

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Covered apple cake

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 19 June, 2015

Adjust Servings

New portion size

Ingredients

150 g Butter
150 g Sugar
1 Egg
250 g Flour
50 g Sugar mixed with half tablespoon of cinnamon
8 Sour apples, like Boskop
1 Shot of brown rum

Instructions

Filing

Peel the apples, cut them into eighths and then into thin slices. Marinade the apple sclilces with lemon juice and the rum for about one hour.

Cake

Mix the butter, sugar, egg and flour together with a mixer until it forms a dough.
Wrap the dough into cling film and refridgerate for 30 minutes.
Rub the cake form with butter and lightly dust with flour.
Heat the oven to 180° C (conventional top & bottom heat)
Take half of the dough and cover the base of the cake form with it.
Spread the marinaded apples and sprinkle with the cinnamon sugar mixture.
Lay a piece of cling film on the work surface and sprinkle with flour.
Take the rest of the flour and create a "lid" the size of the cake form.
Use the cling film to carefully place the dough "lid" onto the cake and remove the cling film.
Bake the cake for between 50 to 60 minutes.
Let the cake cool and sprinkle with powdered sugar shortly before serving.