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Quercyan Apple Cake
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Recipe Information
  • 450g/1lb. plain flour
  • 1/2 tsp (2 ml). baking powder
  • 2 eggs
  • 40g/1 1/2oz. butter, creamed
  • For the filling:
  • 1.5kg/3lb. apples, peeled and thinly sliced
  • 225g/8oz. sugar
  • 120 ml/4 fl.oz. rum
  • 85ml/3fl.oz. orange flower water
  • thinly pared rind of 1 lemon
  • To finish:
  • 25g/1oz. butter, melted
  • 1 egg, beaten
  • caster sugar
  • Macerate the sliced apples with the filling ingredients overnight.
  • Strain the apples, reserving the juice.
  • Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre.
  • Working with the fingertips gradually add 200ml/7 fl.oz. of the liquid from the apples.
  • Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.
  • Roll out as thinly as possible, then transfer to a floured cloth on a large table.
  • Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper.
  • Rest it and yourself for 1 hour.
  • Brush lightly with melted butter and dust with sugar, cover with well drained apples and roll up.
  • Mix the remaining juice into the beaten egg and brush over the top.
  • Bake in a preheated oven at 190EC/390E/Gas 5 for 50-55 minutes.
  • Prep Time: 12 hours 0 minutes
  • Cooking Time: 1 hours 0 minutes
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is an unedited version of this recipe showing the original conversions of the contributor.

Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright

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