Helen RandellLittle Apple Cakes
September 2nd 2010 08:26
Looking around our garden during the cooler season can become a little depressing. Predominately filled with fruit trees, winter is the time when they are dormant, having lost their leaves early on.
However, when the first bud swell comes along the whole area seems to brighten and you know that the new growth of spring is almost upon us.
The nashi and quince trees are ready to burst into bloom and it won't be long until the apples, apricot, cherry, pear and nuts come along as well.
When our Granny Smith begins to fruit, this recipe is going to come into high rotation. Sweet, yet with a hint of the tart Granny Smith flavour, these little apple cakes are sure to be a hit at your next dinner party. They can be made several hours ahead and placed into the oven when you sit down to the main.
Little Apple Cakes - makes 4
140g unsalter butter, at room temperature
3/4 cup caster sugar
3 eggs
grated rind 1 orange
1 cup self-raising flour
1 granny smith apple
1. Preheat oven to 180 degrees. Grease 4 ramekins.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange rind. Fold through flour.
3. Peel and core apple, then thinly slice. Arrange apple over base of ramekins then spoon pudding batter evenly into ramekins.
4. Place ramekins on a baking tray and bake for 25 minutes, until risen and lightly golden.
Serve with cream or custard.
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