Dutch Apple Bake
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By Danger Riley
Dutch Apple Bake
Favourite Recipes from Stonecutters Lodge - Dullstrom, South Africa
Dear Danger,
Such a pleasure to share this recipe - please see attached. It is the brandy in the recipe that makes it so special! I have been asked "Why DUTCH cake"....the old Dutch East India Company was the source of imported Cinnamon. Enjoy!
Kind Regards
Lesley Rush
I make this in a large rectangular pyrex dish (approx. 20cm x 35
cm) and cut into 12 squares. For 6 people halve the quantities
and bake in a round pie dish.
Updated at: Thu, 17 Aug 2023 06:37:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories521.2 kcal (26%)
Total Fat26.3 g (38%)
Carbs62.9 g (24%)
Sugars45.1 g (50%)
Protein5.5 g (11%)
Sodium200.8 mg (10%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Cake
225 grButter
300 grCastor Sugar
4eggs
extra, large
250gflour
4 teaspoonsbaking powder
100mlmilk
100mlbrandy
2Granny Smith Apples
sliced and blanched in sugar water, FIRM
1 tablespooncinnamon
125 grButter
200 grPlain Sugar
125mlmilk
For the Sauce
Instructions
Step 1
Beat butter and sugar together till just mixed
Step 2
Add eggs, beaten in thoroughly one by one (add a little of the flour if it curdles)
Step 3
Fold in remainder of the flour mixed with the baking powder
Step 4
Add milk and brandy and stir
Step 5
Spread apples sprinkled with cinnamon on the bottom of a greased shallow rectangular
Step 6
ovenproof (pyrex) dish. Pour batter evenly on top of the apples
Step 7
Bake for 40 minutes (180c oven) until springy and a little browned on the edges
Step 8
Heat butter, milk and sugar in a saucepan. Stir until sugar has melted
Step 9
Slowly pour hot sauce over cake as it comes out of the oven (you may want to pierce with a
Step 10
skewer to ensure sauce penetrates evenly) and sprinkle evenly with cinnamon
Step 11
Serve warm with ice cream or fresh cream with added cinnamon
Notes
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