Irish Apple Cake
This is a traditional Irish recipe, which would originally have been baked in an iron bastible or pot oven beside an open fire.
Serves 6
- 2 cups cake flour
- 4 ounces butter
- ½ cup sugar (generous measure)
- 1 egg, beaten
- ¼ to ½ cup milk
- 2 – 3 cooking apples, peeled, cored and chopped
- 1 teaspoon cinnamon (optional)
- 1 egg beaten with a pinch of salt, to glaze
- Preheat the oven to 350 degrees F.
Sieve the flour and baking powder into a bowl. Rub in the butter with your hands. Add about 1/3 cup of the sugar, the egg and enough milk to form a soft dough. Divide the dough into two pieces. Put one piece onto a greased ovenproof plate or pan (or use greased 8 inch cake tin), and pat out with floured fingers to cover the plate or pan.
Arrange the chopped apples and cinnamon on top of the dough and sprinkle with the rest of the sugar. Add more sugar if the apples are very tart. Roll out the remaining dough and cover the top. (This is easier said than done, as the dough is like a scone dough and is very soft). Press the sides together, cut a slit through the lid, and brush with the egg wash. Bake for about 40 minutes until golden brown.
Remove from the oven. If using a cake tin, carefully slip the cake out. Cool on a wire rack for 5 – 10 minutes. Dredge with more sugar and serve with soft brown sugar and good heavy cream.
Adapted from:
The Festive Food of Ireland by Darina Allen
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