Receta Apple Cake Tart 苹果蛋糕挞
This Apple Cake Tart, made with a soft cake base and fitted in a pie tray is prety quick to whip up. The apples paired well with a touch of cinnamon and there was a pleasant fragrance wafting from the kitchen when it was baking in the oven. The cake base still stayed soft even after chilled. Great to serve this dessert at anytime of the day.
Apple Cake Tart
Ingredients:
- 60g plain flour
- 3/4tsp baking powder
- 60g butter, softened
- 50g sugar
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tbsp lemon juice
- lemon zest from 1/2 lemon
- 3 green or red apples, firm and crunchy type
- 1/4 - 1/2tsp ground cinnamon
- 1tbsp sugar
- 1/2tbsp lemon juice
Method:
Prepare a rectangle fluted flan pie pan or an 8 inch round pie tray. Line base with parchment paper. Preheat oven to 190 deg C.
Combine sugar and cinnamon in a small bowl, set aside.
Peel, core and slice the apples, not too thin, into the bowl. Add the cinnamon sugar mixture and 1/2 tbsp lemon juice and toss to thoroughly with the apple slices, set aside.
Sieve flour and baking together into a bowl, set aside. Cream butter, lemon zest and sugar till light and fluffy. Slowly add in beaten egg, lemon juice and vanilla extract. Lastly add the flour mixture and fold well with a rubber spatula until combined.
Spread batter evenly in the prepared pan.
Arrange the apple slices on top of the batter in rows (drain excess water from the apples) and sprinkle some coarse sugar or raw sugar on top. You may also add some raisins over it if you like.
Bake for about 30 minutes or a cake tester in the center comes out clean and cool the cake tart in the pan.
60克 普通面粉
3/4茶匙 发粉
60克 牛油，稍软
50克 细糖
1个 全蛋打散，约70克
1/2茶匙 香草香精
1/2汤匙 柠檬汁
1/2粒 柠檬皮屑
3粒 青或红苹果，要买结实松脆的
1/4 - 1/2茶匙 肉桂粉
1汤匙 细糖
1/2汤匙 柠檬汁
准备一个长方形或一个8寸圆话底派模。预热烤箱摄氏190度。
将1汤匙细糖和肉桂粉混合均匀。
苹果去皮和核，切片，不要太薄，放入一个大碗里。洒入糖和肉桂粉，1/2汤匙柠檬汁，翻拌均匀，备用
送进烤箱烤约30分钟，或竹签扎入蛋糕内部，取出竹签不沾黏，即可出炉。等苹果蛋糕挞完全凉了便可切开享用。