Apple Tea Cake Food

EASY APPLE TEA LOAF CAKE

Steps:

• Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
• Whisk in the 2 eggs
• Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
• Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
• After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired

APPLE TEA CAKES

Steps:

• Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. Let cool 10 to 15 minutes. Arrange petit four cups on a large baking sheet. Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. Scrape inside of bowl to incorporate all ingredients. Beat in eggs and egg white one at a time. Beat in flour at low speed until just combined, about 30 seconds. Add butter and beat until blended, about 30 seconds. Pour batter into a 1-gallon plastic resealable bag. Force air from bag and seal. Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. Place a few apple cubes on top of each cup. Sift sugar over cakes. Bake until light golden, 26 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.

GRAN'S APPLE TEA CAKE

Steps:

• Line a large cake tin with baking paper, and pre heat oven to 180 degrees celcius.
• Sift together flour, baking powder, mixed spice and 1/2 teaspoon of cinnamon, and set aside.
• Cream butter and sugar together until light and fluffy.
• Gradually add eggs, beating mix after each addition. The mixture may separate at this point, this is natural so either ignore it (as i do) or add a tablespoon of the flour mix to 'settle' it down.
• Carefully fold in dry ingredients, alternating with apple.
• Add milk if necessary to get a thick creamy texture.
• Turn cake into the tin, and top with apple slices (i like to make this into a nice pattern).
• Combine cinnamon and sugar, and sprinkle over apple slices.
• Bake for one hour, or until cake springs back to the touch.
• I find this cake doubles well, although you need to be careful of cooking time. It also freezes well.

EASY TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.

MATZO APPLE TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, whisk together the eggs and oil. Add the sugar, matzo, potato starch, and salt and mix until blended. Stir in the apples.
• Spray a 2 1/2-inch by 3 1/4-inch muffin tin with non-stick spray. Fill 3/4 full with the batter and dust with the cinnamon sugar. Bake until the tops spring back when pressed, about 15 to 18 minutes.
• Cool on a rack and remove from the tin when they are at room temperature.

APPLE TEA CAKE IN A MUG

Steps:

• Place dry ingredients in a large coffee mug and mix with a fork. Add egg.
• Add remaining ingredients and combine well making sure there is no pockets of dry ingredients.
• Cover loosely with cling wrap and microwave on high 2 minutes. Allow to stand for 1 minute then run a knife around to loosen.
• Tip cake out onto plate. Serve with butter and a sprinkle of cinnamon and white sugar.