Difference between revisions of "Recipes/Apple cake"
A fragment of the Garden of Remembering
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Banana apple thing that turned out surprisingly moist and tasty, considering it was just the result of using whatever was on hand, and in a broken oven. | Banana apple thing that turned out surprisingly moist and tasty, considering it was just the result of using whatever was on hand, and in a broken oven. | ||
=== Ingredients === | === Ingredients === | ||
* 1 | * 1-4 apples | ||
* 1 banana | * 1 banana (optional) | ||
* 350g butter | * 350g butter | ||
* 1dl orange juice | * 1dl orange juice or 1 orange + zest | ||
* 1dl fructose | * 1dl fructose | ||
| Line 13: | Line 14: | ||
* 3dl flour | * 3dl flour | ||
* 2 black peppercorns | * 2 black peppercorns | ||
* | * 5 sweet peppercorns (allspice) | ||
* 3 cardamoms | |||
* 1 clove | * 1 clove | ||
* 1ml | * 1ml cinnamon | ||
* 2ml vanilla sugar | * 2ml vanilla sugar OR 0.5cm vanilla OR 1ml vanilla extract | ||
* 3ml baking powder | * 3ml baking powder | ||
* 1ml baking soda | * 1ml baking soda (or 5ml baking soda, no baking powder??) | ||
=== Process === | === Process === | ||
Heat oven to | Heat oven to 175-225C (unclear exactly what temperature it should be due to questionable oven and subsequent even more questionable measuring). | ||
Mash spices, peel and dice apple. Mash in banana, mix in butter, then mix | Mash spices, zest orange (if applicable), peel and dice apple(s). Mash in banana, mix in butter. Whisk together dry ingredients, then mix with wet when oven is ready, and pour/push into pan(s). Bbake until done but not burnt; cake should no longer jiggle when tapped. (Timing varies wildly depending on oven settings/type and pans used, anything from 15 minutes to an hour so far.) | ||
Dust with maple sugar. | Dust with maple sugar. | ||
Notes: | '''Notes: | ||
* Will likely hold together better with eggs, but | * Will likely hold together better with eggs, but clearly not necessary? | ||
* Definitely should probably grease | * Definitely should probably maybe grease flour pans first so they come out better. Also probably flour if using weird shapes/not nonstick. | ||
* Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.) | |||
* More baking soda is apparently fine with this much butter and results in more rise? Maybe? (Based on brown cake, for unmeasured 1.5x-ish recipe, 5ish tsp baking soda, maybe, REALLY NOT SURE.) | |||
[[category:recipes]] | |||
Revision as of 17:27, 3 March 2024
Banana apple thing that turned out surprisingly moist and tasty, considering it was just the result of using whatever was on hand, and in a broken oven.
Ingredients
- 1-4 apples
- 1 banana (optional)
- 350g butter
- 1dl orange juice or 1 orange + zest
- 1dl fructose
- 2dl sugar
- 50ml maple sugar
- 3dl flour
- 2 black peppercorns
- 5 sweet peppercorns (allspice)
- 3 cardamoms
- 1 clove
- 1ml cinnamon
- 2ml vanilla sugar OR 0.5cm vanilla OR 1ml vanilla extract
- 3ml baking powder
- 1ml baking soda (or 5ml baking soda, no baking powder??)
Process
Heat oven to 175-225C (unclear exactly what temperature it should be due to questionable oven and subsequent even more questionable measuring).
Mash spices, zest orange (if applicable), peel and dice apple(s). Mash in banana, mix in butter. Whisk together dry ingredients, then mix with wet when oven is ready, and pour/push into pan(s). Bbake until done but not burnt; cake should no longer jiggle when tapped. (Timing varies wildly depending on oven settings/type and pans used, anything from 15 minutes to an hour so far.)
Dust with maple sugar.
Notes:
- Will likely hold together better with eggs, but clearly not necessary?
- Definitely should probably maybe grease flour pans first so they come out better. Also probably flour if using weird shapes/not nonstick.
- Messing up the proportions (when doing egg variant) resulted in a brown cake all the way through. Unclear exactly what we did due to total lack of of actually doing any conversions and then subsequent multiple mixups with measuring cups. (How are 'cups' so big?! And teaspoons? Bonkers.)
- More baking soda is apparently fine with this much butter and results in more rise? Maybe? (Based on brown cake, for unmeasured 1.5x-ish recipe, 5ish tsp baking soda, maybe, REALLY NOT SURE.)
