On Line Cookbook

Quercyan Apple Cake

Recipe Information
  • 1 lb (.5 kg). plain flour
  • 1/2 tsp (2 ml) baking powder
  • 2 eggs
  • 1-1/2 oz (42 grm). butter, creamed
  • For the filling:
  • 3 lbs (1.4 kg). apples, peeled and thinly sliced
  • 8 oz (224 grm). sugar
  • fl. 4 oz (112 grm). rum
  • fl. 3 oz (84 grm). orange flower water
  • thinly pared rind of 1 lemon
  • To finish:
  • 1 oz (28 grm). 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 fl. 7 oz (196 grm). 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

Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright