So, aku pun start menggoogle recipe. I saw Jewish Apple Cake kat blog Tammy, nampak menyelerakan sungguh. Tapi, orange juice pulak takde. Malas betul aku nak keluar gi beli orange juice. Kete aku tengah merehatkan diri ala2 spa kat bengkel sebab minyak gear box bocor. Malas nak mintak hubby tolong belikan sebab leceh. Dia akan buat benda lain dulu, baru dia pegi kedai beli. In the end, aku baked using Akak Nigella yang seksi tu punya recipe.
Mula2, risau gak sebab takut nanti the cake will taste macam sticky pudding. Tapi, suprisingly, the cake tasted wonderful. Aku suka sangat2. I think kalau add walnut sikit, it will be great! Thank you la ye akak Nigella for the recipe. Lain kali, boleh aku gi bertandang rumah dia lagi.. hehehe..
Lekuk2 kek aku sebab aku tak berseni. Malas ler nak betulkan the parchment paper tu.
Can you see the mug behind the cake? That was a gift from hubby, he bought it in Stavanger. :)
Hubby took the photos in this entry. I was too sick to sit outside and snap photos. Mula2 aku ambik gambar kek yg aku masukkan dalam Nordic tea cake pan. Tapikan, punya la buruk sebab kek2 yg comel tu semua herot berot, cacat belaka. I had to tilt the pan untuk sumbat dalam oven coz the oven is a bit small for the huge pan. Last sekali, terpaksa ambik gambar balik. The cake is dusted with icing sugar, as suggested by Jeni.
Apple & Date Cake at Nigella.com
Recipe posted by aussiefi
- 2 green apples, peeled, cored and cut into chunks
- 1 cup chopped pitted dates
- 1 teaspoon bicarbonate soda
- 1 cup boiling water
- 125g butter
- 3/4 cup caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour, sifted
- 60g butter
- 1/2 cup brown sugar, firmly packed
- 1/2 cup shredded coconut
- 2 tablespoons milk
- Place apples, dates and soda in a bowl. Pour over boiling water. Allow to stand until cool.
- Beat butter and sugar together in another bowl until thick and creamy. Blend in egg and vanilla. Fold flour and apple mixture (including all the juice) alternately into creamed mixture.
- Spread into a greased and lined 23cm springform tin.
- Bake in a moderate oven (180ºC) for 45 minutes.
- To prepare topping: place butter, sugar, coconut and milk in a small saucepan. heat, stirring, until butter is melted and sugar is dissolved
- Remove cake from oven. Spread topping evenly over the top of cake.
- Bake for a further 15 minutes or until topping is golden and a skewer inserted in the middle of the cake comes out clean. Allow to cool completely in the tin. Carefully remove sides of the tin. Transfer cake to a serving plate.
- When I line a springform tin, I just tear off a rectangle of baking paper, place it over the base and clip the sides to the tin, keeping it in place. Then when I come to put the cake onto a serving dish, I use the paper to ease it onto the plate- get one corner and fold under then keep removing paper as cake goes onto plate if you kind of know what I mean!