Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG
Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261
info@irish-cookery-school.com
www.irishcookeryschool.com
Smithsonian Festival-Northern Ireland 2007
Elderflower apple cake
This is a delicious cake. A pastry base strewn with apples and covered in an elderflower sauce cooked gently to form smooth custard filling.
Ingredients
For the pastry:
200g/7 oz plain flour
110g/4 oz butter
75g/3 oz caster sugar
1 free range egg
675g/1 ½ lb cooking apples, peeled and cored
Zest of ½ lemon
Sauce topping:
2 eggs
250ml/8 floz sour cream
50g/2 oz caster sugar
30g/1 ½ oz peeled and smashed almonds
Handful of cleaned elderflowers, finely chopped
Method
- Preheat the oven to 160C/325F/Gas 3.
- Start with the base. Grease a loose bottomed 9” cake tin very well. In a bowl, crumble the butter and flour together until it starts to resemble breadcrumbs.
- Using a microplane grater (or similar fine grater) grate in the lemon zest, then add in the egg and the sugar.
- Mix everything together until it forms a dough (add a tsp of cold water if you think that the dough is a little too dry). Roll the dough out with a floured rolling pin so that it’s large enough to cover the base and the side of the tin. Press in well to the tin and then trim the top to neaten it. Place the tin in the fridge for ten minutes.
- Meanwhile chop the apples into pieces of about an inch or so. Evenly place the apples on the base of the chilled dough. Sprinkle over the elderflowers.
- Combine the rest of the sauce ingredients well together in a bowl
and pour over the apples. Bake for 35-40 minutes or until set. Serve
hot or cold.