POLISH APPLE CAKE

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Hello!

Oh it’s been a while… my last post was waaaaay back in drizzly old February and here we are in…er… drizzly August ( cue Mr Love muttering about the bloody awful crappy British weather ).

While I’ve not had the time to blog I have managed to squeeze in a little baking. I have several unfinished posts cluttering up my drafts folder, such as a S’mores Tart, Plum & Ginger Friands, Banana Brownies and a rather gorgeous Chocolate & Caramel Piñata Cake. Annoyingly, I just haven’t had the energy to write about them – between motherhood, work and all the usual life crap it’s really hard to carve out any time for yourself! For example last Friday night Mr Love and I went to the cinema….. for the first time in TWO YEARS!  Yes people, TWO YEARS… we haven’t been out to the flicks together since Little Love came along. I was so giddy that I gushed all of this out to the poor cinema attendant on the door – she looked at me as though I was totally crazy and Mr L had to shoo me along. To be honest I am thrilled if I get to have a whole shower BY MYSELF so its no wonder I was completely over excited.

I’m pretty happy right now actually because a) I’m watching Star Trek Into Darkness on the tellybop and b) I’m sharing this delicious Polish Apple Cake with you! This is one of those fab bakes that you can serve straight out of the oven with ice cream, cooled and cut into squares with a brew or served with yogurt for brunch. I took this into work yesterday and we only managed to hold out till 10am before diving in. I shyly offered a chunk up to my fabulously blunt Polish colleague and she declared I could “…call myself Polish”. Now I’m giddy.

Polish Apple Cake – adapted from BBC Good Food

Ingredients

Apple Filling
Zest on 1 lemon – juice of 1/2
large Bramley or cooking apples
4 tbsp soft brown sugar
1 tbsp ground cinnamon
A large handful of raisins

Dough
450g plain flour, plus extra for dusting
1 tsp baking powder
200g unsalted butter, cut into pieces, plus extra for greasing
225g golden caster sugar
3 egg yolks, plus 1 whole egg, at room temperature
1 tbsp lemon zest (from the half a lemon, above)
1 tsp vanilla extract

Heat oven to 180C/160C fan/gas 4.

Grease and line a 20 x 29cm baking tray with baking parchment.

For the filling, zest the lemon and leave to one side for the dough. Peel, core and chop the apples into 1.5 cm (ish ) chunks, then pour the lemon juice over to stop the fruit turning brown. Put the apples in a large pan with 200ml water, the sugar, cinnamon and raisins. Cook for around 5 mins, then remove from the heat and strain, reserving about half of the liquid. Leave to cool while you crack on with the dough.

Place the flour and baking powder in a food processor and pulse to combine. Add the butter and whizz again until the mixture resembles wet sand. Add the sugar, egg yolks and egg, lemon zest and vanilla extract and pulse again until the dough just starts to come together. Tip it out onto a floured surface and gather it together with your hands and roll it into a ball.
Split the dough in half. Roll one half so that it is big enough to cover the bottom of your lined tray. Push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
Spoon over the apple filling, drizzle the reserved cooking over the apple mixture then crumble the other half of the dough on top and bake for 40-45 mins until it is lovely and golden.

Happy Baking!

Love Lemony x

Lemony loves comments!

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