< Kitchen
< Afternoon Tea

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Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Austrian Apple Cake

This apple cake fills the kitchen with delicious yeasty smells that the kids love. Make life simple by using a bread machine for the dough.

For the dough:
350g strong white flour
½ tsp salt
50g caster sugar
Half sachet easy-blend yeast (3½g)
2 eggs
½ tsp vanilla extract
Zest of small lemon
Pinch ground nutmeg (or a grating of fresh)
125ml milk

For the apple topping:
2 big apples
1 egg
1 tbsp milk
Pinch ground nutmeg (or a grating of fresh)
2 tbsp Demerara sugar
½ tsp cinnamon
2 tbsp flaked almonds

For the icing:
75g icing sugar
1 tbsp lemon juice

Grease and line a baking tray 30 by 20cm.

To make the dough: put all the dough ingredients into a bread machine on the ‘pizza dough’ setting. When ready, push the dough into the baking tray, stretching and pressing down as necessary. Leave to prove for 20 mins.

Heat the oven to 200 degrees C, Gas Mark 6. Peel and core the apples and chop them finely. Put to one side.

When the dough is proved, make the topping. Beat the egg and milk together, and add the nutmeg. Spoon the egg mixture evenly over the dough. Pile the chopped apples on top, then mix the sugar and cinnamon together and spoon over. Sprinkle the almonds on top. Cook for 15 mins, then turn down the oven temperature to 180 degrees C, Gas Mark 4, and cook for a further 15 to 20 mins, until the dough is browned and puffy at the edges.

To make the icing, sieve the icing sugar and add the lemon juice, stirring well to get a smooth consistency. Drizzle over the cake while still hot. Leave for a few minutes, then cut into slices. The cake is delicious eaten while slightly warm and still gooey.