Ballymaloe Apple Cake

Thick cakelike crust enveloping apples, rhubarb or gooseberries is always served with whipped cream and brown sugar. As common as this cake is, it varies from house to house in ireland, all are made with bramley apples, whick break down into a foamy mass when cooked.

Steps

Filling- peel apples , and cut into 1 / 2 inch pieces.

In bowl , toss with lemon juice.

Add raisins , cinnamon , allspice , cloves and nutmeg.

Stir well.

Add honey and mix throughly.

Set aside.

In large bowl , sift together flour , baking powder.

Cut in butter until mixture resembles coarse meal.

Stir in sugar.

Make well in center.

Pour in egg and milk.

Using fork , stir briskly to make a sticky dough.

Divide in half.

Roll out one half between 2 sheets of waxed paper to 1 / 4 inch thickness.

Fit into lightly greased 9 inch pie plate.

Spoon filling over dough.

Place other half of rolled dough on top of filling.

Press edges together.

Using sharp knife , cut small slit in centre of pastry top to allow steam to escape.

Bake in 350f oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean.

Cut into 8 wedges while hot.

Serve warm and pass whipped cream and brown sugar separately.

Ingredients

flour, baking powder, unsalted butter, brown sugar, egg, milk, cortland apples, lemon juice, ground cinnamon, ground allspice, clove, nutmeg, liquid honey, raisins, whipped cream