Earlier this week, after a disastrous outing with the boys, I visited a newly opened woolies in one of the trendier inner city suburbs (it even has a coffee bar INSIDE the store)! All of the produce looked super fresh, and when I saw large shiny Granny Smith Apples, I had to buy some. Originally I had set out to make apple and cinnamon muffins (which I probably will still do), but when looking through my Margaret Fulton ‘Baking’ book, I decided to try her recipe for Apple Tea Cake instead. This recipe is different to other tea cakes I’ve made in the past – I’ve never whisked egg whites for this kind of cake before. I didn’t have an 18cm round tin, I used my 20cm tin instead and the cake still looked fine.
I’m a sucker for anything with apples in it, and I did enjoy the slice (a very small one) that I tried. Compared to the Apple and Blueberry Cake I have previously made, I think I prefer the apple/blueberry combination better.
1 egg – separated
1/2 cup caster sugar
1/2 cup milk
1/2 teaspoon vanilla essence
30g butter – melted
1 cup self raising flour – sifted
1 apple – peeled, cored and thinly sliced
1 tablespoon melted butter
1/2 teaspoon ground cinnamon mixed with 1 tablespoon caster sugar
- Preheat over to 190 degrees and grease an 18cm round tin (I used a 20cm tin)
- Whisk the egg white until stiff, gradually beat in the sugar, then egg yolk
- Stir in the milk, vanilla and melted butter
- Fold the flour carefully into mixture
- Spoon into cake tin and arrange apple slices on the top
- Bake for 20 – 25 minutes
- When cooked, turn out and place top side up onto a wire rack. While still hot, brush with melted butter and sprinkle with cinnamon and sugar
A few months back I turned 30 – I’m still coming to terms with it! I thought it was about time I ramped up my anti ageing efforts so a couple of weeks ago I went out and bought some super dooper (and expensive) eye cream. Fast forward to three days later and my cheeks/under my eyes were red, dry and puffy, so last weekend I was back at Myer to return it. It was perfect timing as Myer had a one day sale with 40% all full priced books, so I took the opportunity to buy ‘Baking’ by Australian cooking royalty – Margaret Fulton, and also ‘How to be a Domestic Goddess’ by Nigella Lawson.
Margaret Fulton – Australian Baking Royalty
I’m slowly reading through ‘Baking’ and there are so many recipes that I want to try. It has all the old favourites (tea cake, self saucing chocolate pudding etc) as well as recipes from around the world such as Bienenstich (honey flavoured bee sting cake from Germany) and Danish Raspberry Shortcake.
I thought I’d try the orange and blueberry cake, as Mum had all the ingredients. Whilst the cake tasted great, and Mum’s work colleagues were happy to devour the leftovers the next day, I was a little dissapointed that the blueberries all sank to the bottom, and I had to add another 15 minutes to the cooking time , but will put this down to being unfamiliar with Mum’s oven.
2 cups self raising flour sifted
1 1/3 caster sugar
2 eggs lightly beaten
3/4 cup milk
grated rind and juice of 1 orange
130g butter melted
200g fresh or frozen blueberries (I used frozen)
- Preheat oven to 180 degrees and grease a deep 22cm loose based flan tin or cake tine
- Combine the flour and sugar in a large bowl
- Add the eggs, milk, rind, juice and butter and mix until combined
- Spoon into the prepared tin
- Top with half of the blueberries and bake for 20 minutes
- Sprinkle over the remaining blueberries and bake for another 20 minutes
- Cool in the tin for 10 minutes before turning out onto a wire rack to cool
Orange & Blueberry Cake