The Apple Cake Collection

Ingredients: Dough: 1 1/2 tbsp oil 15 oz luke warm water 4 cups + 2 tbsp all-purpose flour 1 tsp salt 1 tbsp Active Dry Yeast 1 tbsp sugar Filling: 2 to 3 apples peeled, cored and chopped finely 1/4 cup sugar 1/4 teaspoon per piroshok Enough canola oil to go half-way up the side of the piroshki when frying. Extra flour to dust the cutting board Preparation: 1. Mix oil, water, flour, salt, sugar and yeast. Let dough rise for about 1 to 1 1/2 hours. 2. Put the finished dough onto a well floured cutting board, sprinkle dough with flour and with well-floured hands, shape it into a large log. It will rise more as it sits on the board. 3. Cut off pieces one at a time about 3/4″ thick. 4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the apples, otherwise the sides won’t seal. 5. Put 1/4 tsp sugar in the centre of the dough and put 1

Ingredients: Dough 450 g flour 1/2 packet baking powder 100 g sugar 300 g butter 2 egg yolks 2 tbsp water Filling 1 kg apples (Elstar, Cox Orange or Golden Delicious) 1/2 lemon (the juice) 1 tbsp of sugar 1/2 tsp cinnamon 50 g raisins Brush and sprinkle 2 egg whites (for brushing) 50 g almond flakes (to sprinkle) Also 20 g powdered sugar (for dusting) 100 g cream 1 lime 1 apple 1/2 bunch lemon balm Preparation: 1. Preheat oven to 180 ° C (circulating air 160 ° C). 2. For the dough, mix flour, baking powder and sugar. Add butter in little flakes, egg yolk and the water, knead smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes. 3. Peel the apples and rub the pulp on a coarse grater around the core. Mix with lemon juice, sugar, cinnamon and raisins. 4. Roll out the dough on a floured surface about 40 x 30 cm. Spread the apple filling on top and roll up tightly. Brush with egg whites. Sprinkle with almonds. 5. Bake in the hot oven for about 35

Ingredients: 1/2 cup shortening (fat) 1 1/2 cups sugar 2 eggs, well beaten 1 1/2 cups applesauce, unsweetened 2 1/2 cups cake flour 1/2 teaspoon salt 1 teaspoon baking soda dissolved in 2 tablespoons water 1 teaspoon cinnamon 1/2 teaspoon cloves 1 cup raisins Preparation: 1. Cream shortening, add sugar gradually and continue to beat until fluffy. 2. Add the eggs and combine thoroughly. 3. Mix flour with salt and spices. 4. Add 1/3 of the applesauce to the creamed mixture and blend. 5. Add dry ingredients alternately with remaining applesauce, beating thoroughly after each addition. 6. Dissolve baking soda in water and add to mixture. 7. Add raisins. 8. Pour into a large loaf pan 5x9x4 inches. 9. Bake at 350 degrees for about 1 hour. Source of Recipe: Sent in by Terry via Postcrossing.

Happy Apple Pie Day everyone! I hope you're celebrating this day by baking an apple pie or some other cake that includes apples or by buying one. Maybe you're inspired by one of the recipes on this blog. Have a great Sunday!

An apple tree must grow for about seven years from a seed until it bears fruit for the first time. He can be up to 100 years old. No wonder he is so juicy: an apple consists of 85 percent water. The rest is carbohydrates, fat, protein, minerals and vitamins. The world's largest apple was harvested by Chisato Iwasaki in Japan in 2005, according to the Guinness Book of World Records: the gem weighed 1.849 kilograms. Germans love apples: Each of them eat almost 25 kilograms a year, for instance in cake, as juice or as pure fruit. That's about two million tons in total! Apples can also be subjected to DNA analysis. The result was: the forefather of our apple was the Malus sieversii (Asian wild apple) and originally comes from the mountains of today's southern Kazakhstan.

Ingredients:  100 g dried apple 200 g self-raising flour (or 200 g flour and 2 1/2 or 3 tsp baking powder) 100 g unsalted butter , (cold) 100 g caster sugar 1 large free-range egg Preparation: 1. Preheat the oven to 200ºC/400ºF/gas 6. 2. Line two trays with greaseproof paper and rub with olive oil. 3. Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. 4. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside. 5. Pulse in the egg until combined, stopping to scrape down the sides, if needed. 6. Divide into 24 pieces, roll into balls, then press down lightly into 4 cm rounds, lining them up on the trays as you go. 7. Sprinkle over the reserved mix, lightly pressing it into the cookies. 8. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum! Source of Recipe: Found on Jamie Oliver's Site