Apple Juice Cake
February 24th, 2008 4:42 pmWhen catering for children, do NOT use wine, use apple juice only instead.
This cake can be made completely without sugar and still tastes nice.
You have to use fresh apples, tinned ones won’t do - the filling will go too sloppy.
Base:
225 g flour
1 teaspoon baking powder
60 g sugar (or fruit sugar or xylitol)
1 pinch of salt
75 g soft butter
Knead dough (or make in food processor) and let rest in fridge for 1 hour.
Filling:
1 kg apples
2 packets of vanilla custard powder (or 100g or cornflour and one teaspoon vanilla essence)
2 packets of vanillin sugar
375 ml of white wine
375 ml of apple juice
I use 750ml of apple juice. If you use the white wine the recipe specifies extra sugar to be added (about 80g)
Roll out dough and line springform (26cm in diametre), also pulling the dough up to the side, make sure the edge is fairly high.
Peel and core apples and cut into cubes (about ½-1 cm in diameter). Boil up a custard out of the apple juice (or a wine and apple juice mixture), custard powder, vanilla sugar and sugar (if used). As soon as custard is cooked, stir in all the apple cubes.
Spread this filling into the base and bake for 50-60 minutes at about 200 degrees C. Wait a little while before removing from tin, as the filling will set as it cools.
Enjoy!
