Mum's apple torte
by
Anna Hansen holds this apple torte recipe dear, as it is the one her Mum used to make for her as a child. As long as you have an 18cm ring mould this recipe is very achievable. Alternatively you can use an 18cm cake tin or six small dariole moulds.
Discover more:
Share recipe
Related recipes
Related recipes
Blackcurrant and cherry soup
Rhubarb, ginger and custard tart
Apple, lavender and brown butter tart
Cobnut and apple tart
Torta della nonna
Ingredients
Metric
Imperial
- 2 Granny Smith apples, peeled, cored and sliced
- 1 egg
- 170g of sugar
- 1/2 tsp almond extract
- 55g of plain flour
- 1 tsp baking powder
- 1 pinch of salt
- butter, for greasing
- 250ml of whipping cream, whipped to soft peaks
Equipment
- 18cm ring mould
Method
1
Preheat the oven to 160°C/ gas mark 3
2
In a large bowl, lightly whisk the egg and then whisk in the sugar and almond extract. Stir in the apple slices and sift in the flour, baking powder and salt. Stir until well combined
- 1 egg
- 170g of sugar
- 1/2 tsp almond extract
- 2 Granny Smith apples, peeled, cored and sliced
- 55g of plain flour
- 1 tsp baking powder
- 1 pinch of salt
3
Very generously grease an 18cm ring mould with the butter and carefully spoon in the batter, trying not to get any mixture on the edges to allow for spreading during the cooking process. Do not fill the tin more than two-thirds full
- butter, for greasing
4
Bake in the oven for 25 minutes, or until the cake is golden and a skewer inserted into the middle comes out clean
5
Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a plate. Serve warm with plenty of whipped cream, though it is delicious served cold too
- 250ml of whipping cream, whipped to soft peaks
You may also like
Mum's apple torte
SITES
INFORMATION
© Great British Chefs 2019