I make a cake a week for morning tea at work. The majority of cakes I make can be portioned and frozen. This week Royal Galas were on special so I made two recipes from ABC Delicious mags. To semi-contradict what I said earlier – one can be portioned and frozen, one is best eaten within a few days. I am going to start with the one that can be frozen.
tuscan apple cake
6 thick slices of crusty bread, remove crusts, cubed
250 ml (1 cup) milk
90g caster sugar
3 tbs (1/4 cup) plain flour
1 tsp vanilla extract (capful of Queen’s)
1 tbs (decent couple of knobs) salted butter, melted
250 ml (1 cup) cream
2 apples (recipe recommends golden delicious, but I have made with whatever is the go). Peel (if you like – I never do) and slice (but wait til you have pressed bread in – see method)
icing sugar (to dust – if you want to be fancy)
I find this a bit plain and have added to recipe:
About 1/2 cup of sultanas OR chopped dates (cover dates in flour before you add to the egg mixture or will float to top)
and/or sprinkle of pine nuts
Preheat oven to 180 degrees.
Lightly grease a 24cm spring form tin (with a tight base – or keep sealed by using glad bake large enough to cover the base and come up the sides of the tin instead) or 24 cm round cake tin minus the spring form.
Place bread in shallow container. Pour milk over. Soak for 30 mins.
Place eggs, flour, caster sugar, flour, vanilla and butter (and dates or sultanas) in a bowl. Hand whisk til combined.
Slowly add cream as you continue to hand whisk.
Squeeze bread. Discard milk.
Press bread well into base of cake tin.
At this stage cut the apple. Lay apple down in circular pattern.
If adding pine nuts, chuck a decent handful on now.
Pour over the mixture and leave to soak for 10 mins.
Bake until golden and a knife comes out clean. Recipe states 50 mins. I set the timer for 50 mins, but with my oven, I always need about 20-30 mins more. But I always start with what the recipe says and then add in 5-10 min increments depending on how wet the knife comes out when I stick it in.
Cool slightly. Dust with icing sugar and serve warm with natural yoghurt, cream or ice cream.
Portion cold for morning teas (wrap pieces in glad wrap and freeze).