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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 11 oz self-rising flour 8 oz sugar 5 oz butter 2 egg yolks pinch salt 1 lb cooking apples (or drained, canned apples) juice of 1 lemon pinch of cinnamon 2 oz raisins 2 oz ground hazelnuts 2 oz ground almonds 2 Tbsp apricot jam 2 oz vanilla icing (homemade or canned) 2 Tbsp cherry liquor Instructions: Sift flour into a bowl. Stir in 5 oz of the sugar and kneed in the butter. Add egg yolks and salt, and mix to a smooth dough. Chill for 20 minutes. Roll out half of the dough to cover the bottom of a 9 1/2 inch by 3 inch high Spring Form Pan. Bake at 400 degrees F for 15 minutes. Peel, core and slice the apples and mix with remaining sugar. Add lemon juice, cinnamon, raisins and nuts. Moisten with a little water to blend. Spoon evenly onto the baked pastry shell still in the Spring Form Pan. Roll out the remaining dough and cover the filling (you can also make decorative strips to cover the filling). Bake in preheated oven for 30 minutes. Cool in the Spring Form Pan overnight. An hour before serving, remove from Spring Form Pan and allow the cake to reach room temperature. Shortly before serving, warm the jam and spread over the cake. Combine the icing and cherry liquor (?Kirsch?) and dribble over the jam. |
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