Apple Tea Cakes Recipes

Steps:

• Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. Let cool 10 to 15 minutes. Arrange petit four cups on a large baking sheet. Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. Scrape inside of bowl to incorporate all ingredients. Beat in eggs and egg white one at a time. Beat in flour at low speed until just combined, about 30 seconds. Add butter and beat until blended, about 30 seconds. Pour batter into a 1-gallon plastic resealable bag. Force air from bag and seal. Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. Place a few apple cubes on top of each cup. Sift sugar over cakes. Bake until light golden, 26 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Line 2 x 23cm springform cake tins with baking paper, and lightly grease them.
• Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside.
• Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside.
• Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through.
• Sift the flour into the bowl and gently fold through until the batter is smooth.
• Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.
• Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.

Steps:

• Line a large cake tin with baking paper, and pre heat oven to 180 degrees celcius.
• Sift together flour, baking powder, mixed spice and 1/2 teaspoon of cinnamon, and set aside.
• Cream butter and sugar together until light and fluffy.
• Gradually add eggs, beating mix after each addition. The mixture may separate at this point, this is natural so either ignore it (as i do) or add a tablespoon of the flour mix to 'settle' it down.
• Carefully fold in dry ingredients, alternating with apple.
• Add milk if necessary to get a thick creamy texture.
• Turn cake into the tin, and top with apple slices (i like to make this into a nice pattern).
• Combine cinnamon and sugar, and sprinkle over apple slices.
• Bake for one hour, or until cake springs back to the touch.
• I find this cake doubles well, although you need to be careful of cooking time. It also freezes well.