Food Technology News

Year 10 Food Technology: Remote Learning Apple Cake

Second semester Year 10 food Technology students learnt how to make Apple cake and some even made this delicious recipe at home whilst remote learning. Apples are in season and at their best. Try using golden delicious or granny smiths though any apple variety is suitable and supports our local farmers. Here is the recipe for a gluten free cake though you can use SR flour:

APPLE AND ALMOND CAKE

INGREDIENTS

2 GRANNY SMITH APPLES, CORED, PEELED, QUARTERED, AND THINLY SLICED
1 TEASPOON lemon juice
125G UNSALTED BUTTER, softened
3/4 CUP (220G) CASTER SUGAR
1 TEASPOON VANILLA EXTRACT
2 EGGS, LIGHTLY BEATEN
1½ CUPS (195G) GLUTEN-FREE or spelt FLOUR+, SIFTED
2 TEASPOONS BAKING POWDER, SIFTED
1 TEASPOON MIXED SPICE
3 TableSPOONs milk
¼ CUP (40G) flaked ALMONDS
ICING SUGAR (optional)

METHOD

Lightly grease a round ring tin and line with non-stick baking paper.
Preheat oven to 180°C.
Place the cored, peeled and sliced apples and one tablespoon of the sugar and lemon juice in a bowl and toss to combine. Set aside.
Cream the remaining sugar and butter in a large bowl with the electric beater until light .
Add the eggs and vanilla gradually beating well after each addition
Sift the flour, baking powder and mixed spice and fold into the creamed mixture a 1/3 at a time to combine with the milk.
Fold through half the apples.
Spoon the mixture into the lined and greased ring tin and top with the remaining apples and the flaked almonds.
Bake for 40 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 5 minutes. Remove from the tin and place on a wire rack to cool completely.
Dust with icing sugar and serve with the cream (optional). Serves 8.

# If using SR flour omit baking powder and just use 1 ½ cups SR Flour.

If you want to make SR flour from plain flour, the ratio is 2 teaspoons of baking powder to every cup of plain flour. Sift thoroughly several times.

Kay Stubbs

Food Technology Teacher