Ingredients:
- 400 ml Sugar
- 6 Eggs (medium sized)
- 300 g Butter
- 400 ml Flour
- 1/2-1 tsp Baking powder
- Sliced apples (2 royal gala apples, for overlapping use 3 or more)
- Ground cinnamon
- Preheat the oven at 175 °C
- Beat Eggs with sugar until foamy.
- Add melted butter and then flour. Mix thoroughly. (the more thoroughly mixed, the better it bakes)
- Pour the mix in large buttered tray.
- Add a layer of apple slices on top. You can overlap the apples if you like, or add just a thin layer of apples on top.
- Sprinkle some cinnamon powder and fine sugar on top.
- Bake for 45 min-1 hour or until golden brown.
Hyvää ruokahalua!!!
Note: This recipe yields a large pie. If you make it for 2 or 3 persons, you can halve the ingredients.
This is made from half of the original recipe.
8 comments:
Uh (now that I'm looking at it properly for my weekend plans) do you mean add the melted butter and flour (one after the other) into the beaten eggs mixture?
In which case, better beat the eggs in a big bowl.....
Does it have to be a metal tray? I don't have any small metal trays.....I have a huge metal roasting tray, but it's prob going to be quite thinly spread. Can I use a pyrex tray? I have a smaller pyrex tray.
What are the dimensions of the tray you used the last time, when you baked it for us, and did you use the full recipe for that? Just so I can have an estimate.
:-) - sorry for all the questions, I'm abit of a klutz at cooking, so it's better to make clear! :-) Thanks for your patience.
Yes Codfish, add melted butter, mix well with egg + sugar mixture, then gradually mix in the sifted flour to finish it off.
The container can be any type, metal/ceramic/pyrex. Whatever is available to you.
The other day we did half of the original recipe volume, the tray measures approximately 18cm x 20cm.
For easy cutting & cleaning job later, we lined tray with aluminium foil. I don't like scratches on my tray :p
If you have a large tray, no worries! Just use the original recipe volume and make a big cake. You could always save them for tea treats later in the week, or send your guests away with apple cake! I'm sure they'll love you for that :D
Don't worry about the questions, we're more than happy to answer them :)
Wow, thanks, June! Will definitely try it this weekend.
No probs! My pleasure.
Do let us know how it turns out.
Thanks, June! I have decided I'm gonna make the pie tomorrow......
Would you believe I have more questions.....:
(1) 1/2 - 1 *tsp* of baking powder, I presume? It seems obvious, but I thought I'd better check - you never know!
(2) I think your idea of lining the foil is excellent - but, uh, do you line with the shiny side facing outside or inside?
(3) How many apples would one need (or how many did you use the last time?)
I can't believe one little recipe is taking me so long to figure out. Sami must be laughing his head off......
Oh oh, and also, what size eggs do you use? Medium, or large?
:D Hi Codfish,
I can see you are getting ready for making the Apple Pie!
Answers to your questions:
(1)
Q: 1/2 - 1 *tsp* of baking powder, I presume?
A: Yes! It is 'tsp'. Sorry we left that critical information out earlier.
(2)
Q: I think your idea of lining the foil is excellent - but, uh, do you line with the shiny side facing outside or inside?
A: Don't know if there is any different outcome on each side. But I think.... err.. whichever side you feel reflects your mood when you prepare the pie, then use that side! :p
(3)
Q: How many apples would one need (or how many did you use the last time?) ?
A: We used 1 the last time. You would usually need at least 2 for the full recipe.
(4)
Q: What size of Eggs?
A: Whatever is available in your fridge. We usually have medium sized eggs.
After a few more experiments, I have noted that the sugar we use makes some difference in the outcome of the cake.
I have used normal white sugar, one attempt at brown sugar when I ran out of normal sugar, and caster sugar.
I think that caster sugar blends better & doesn't make the centre of the cake look uncooked.
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