Thursday, 22 January 2015

Italian apple and coconut cake




1 dessertspoon plain flour
2 Granny Smith apples or any other cooking apples
Juice of 1/2 lemon
1/2 cup raisins
1 cup walnuts ( with extra to sprinkle on top before baking)
1 tablespoon sugar
1/2 cup shredded (not desiccated) coconut
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 large eggs
3/4 cup sugar
150g butter, melted
2 tablespoons Amaretto liqueur (or use almond essence)
Icing sugar (for decoration)

Method:
  1. Set oven to 180 deg. C(350 deg. F) and grease a 23cm spring form cake pan or just a round cake tin.
  2. Sprinkle a dessertspoon of plain flour into the tin and coat the inside of the tin lightly with the flour.
  3. Wash the apples well and dry with a clean cloth. Leave the apples unpeeled. With peel on, core and dice the apples into small chunks about one and a half cm square. Toss the apple chunks in a small quantity of lemon juice to avoid them browning, then drain off the lemon juice and place the apple into a large mixing bowl.
  4. Tip the walnuts onto a cutting board and sprinkle with one tablespoon sugar. Chop the walnuts, or crush under a rolling pin using greaseproof paper to cover the nuts, or use a food processor,   and add with sugar to the mixing bowl containing the apples.
  5. Into the same mixing bowl, add the raisins and coconut. Mix well.
  6. Into a separate large mixing bowl, sift the flour, baking powder, cinnamon and nutmeg.
  7. Into a third (small) mixing) bowl, break the eggs, add sugar and beat with an electric mixer until light and lemon-coloured.
  8. Still beating the egg mixture, add the melted butter and the liqueur or essence.
  9. Make a well in the centre of the flour mixture and add the egg mixture. Stir until well combined.
  10. Add the apple mixture to the flour and egg mixture. Stir until well combined. At this stage it may seem that you have too much apple and not enough cake mix. Don't worry, the cake will turn out beautifully.
  11. Turn the mixture into the prepared cake tin. If you desire sprinkle some walnuts on top.
  12. Bake at 180 deg. C or 350 deg. F on the centre shelf of the oven for about 45 to 50 minutes or until the top of the cake has turned a nice golden brown. To test whether the cake is cooked, insert a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
  13. Allow to cool, sprinkle with icing sugar and serve with King Island cream.
TIP:  If you don't have any Amaretto liqueur, you can use almond essence. The amount you need to use will depend on the strength of the essence you buy. Use your own judgement - strong essence may need only a few drops, a weaker essence may require half a teaspoon.

Enjoy!

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