Apple Cake

Apple Cake Winter 2007 By: Lucy Waverman Use Spy apples for this cake or failing that Ida Reds. The taste of the apple is important as this is mostly apples held together with a little batter. Make sure the crumble is in pieces the size of small peas for the best result. 1½ cups (375 mL) flour 1 tsp (5 mL) baking powder ½ tsp (2 mL) salt ¼ tsp (1 mL) cinnamon ¼ tsp (1 mL) nutmeg 1/3 cup (75 mL) unsalted butter, softened 1/3 cup (75 mL) sugar 1 tsp (5 mL) grated lemon rind 1 egg, beaten Filling 2 lbs (1 kg) baking apples, peeled, cored and sliced ½ cup (125 mL) sugar 2 tbsp (25 mL) lemon juice 2 tbsp (25 mL) butter Topping 2 tbsp (25 mL) sugar 2 tbsp (25 mL) flour 1. Preheat oven to 350ºF (180ºC). 2. Grease a 9-inch (23-cm) springform pan and line the base with parchment paper. Combine flour, baking powder, salt, cinnamon and nutmeg in a small bowl. Set aside. 3. Cream butter, sugar and lemon rind together, using an electric mixer or by hand, until soft and fluffy. Beat in egg and then flour mixture and mix until combined. 4. Press three quarters of dough into springform pan (the layer will be thin). 5. Toss apples with sugar and lemon juice. Layer apples over dough, pouring any accumulated juices over them, and dot with butter. For the topping, add 2 tbsp (25 mL) sugar and 2 tbsp (25 mL) flour to the remaining dough to make it crumbly. Sprinkle on top of apples and bake for 1 hour or until apples are cooked and topping is pale gold. Serves 6 to 8 Goat Cheese Ice Cream Simplicity is the key in making this ice cream. Buy a good quality vanilla ice cream and a soft creamy goat cheese for maximum taste. 2 cups (500 mL) vanilla ice cream 5 oz (150 g) pkg goat cheese 1. Combine ice cream and goat cheese in food processor and process until combined. Refreeze. Serve a dollop on top of the cake.