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Little Apple Cakes

One of my favourite recipes of all time. The pastry turns ‘cakey’ as its cooked and seals in the apple goodness.

September 27, 2016

Little Apple Cakes

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Apple Cakes

ingredients for sixteen cakes
filling

500gm apples
80ml water
¼ cup sultanas
¼ tsp cinnamon
¼ tsp mixed spice

pastry

250gm plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
125gm unsalted butter
125gm caster sugar
1 x 59gm extra large egg
½ tsp vanilla paste

to serve

icing sugar

method

  1. Pre-heat oven to 200°C.
  2. For filling, peel and core apples. Cut into 1cm dice, place with water into saucepan. Simmer gently for 6 to10 minutes with lid on, until apples are soft.
  3. Remove from heat, add sultanas and spices and leave to cool.
  4. While filling is cooling, prepare pastry. Place flour, cream of tartar and bicarbonate of soda into bowl of food processor. Dice chilled butter and whizz with dry ingredients until mixture resembles fine crumbs. Add sugar and pulse to combine.
  5. Lightly beat egg and add to bowl. Pulse machine until dough just starts to clump together. (It is important NOT to over mix the dough at this point).
  6. Tip crumbly dough onto lightly floured workbench and knead briefly to bring mixture together.
  7. Divide dough into four sections. Roll each piece to about ¼ cm thick. Stamp out 16 bases with a 7cm cutter and 16 lids with 5½ cm cutter.
  8. Gently press bases into 16 x 7cm diameter patty pan tins. Fill with cold apple mixture (ensuring there is little or no liquid put into pastry shells) and top with lid; these seal during cooking.
  9. Bake until golden and puffed, about 15 minutes.
  10. Leave to cool in tins for 5 minutes. Remove and cool further on wire rack.
  11. Dredge generously with icing sugar and eat warm, at room temperature or chilled.

cooks notes

  • These cakes are so delicious served warm from the oven for morning or afternoon tea.
  • Also wonderful as a dessert served with maple syrup spiked double cream.
  • Or a special treat for the kids, in their lunch box.
  • Alter filling by using apples and blackberry, apple and blueberry, apple and cherry, or try pear or stewed quince in place of apple.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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