09 November 2009

felix's apple cake

One of my former work colleagues gave me the recipe for this apple cake at the end of September on the day I finished work and I have just got round to making it. He told me he had been on the hunt for the perfect apple cake and this version, based on a dutch recipe substituting oil for butter, was very near the mark. If, like me, you have a fondness for apples, prefer your cakes to have a fruity-verging-on-tart bite, and don't expect them to be picture perfect, then this may well be your kind of cake.

The recipe suggests that this serves four - in which case the Dutch have a greater capacity than we do. I have biked some over to my mum for her and my aunt to have with a cup of tea, and wrapped some for John to have with his morning coffee at work. We had it for pudding yesterday and tonight, and I sneaked slivers of it before bed, and there is still more than a quarter left. Perhaps I just managed to use some magic apples.

14 comments:

Anna said...

It looks delicious - thanks for sharing the recipe, I'll definitely be trying this!

kristina said...

Mmm! This sounds like just the apple cake I've been looking for. Can't wait to give it a try when I get home! K x

Liz said...

Ooh, yum. I love apple cake. I don't think I've ever made a cake with oil so will have to give it a go.

j said...

Colleen, do you have a recipe to make a batch of mixed spice? Wish I had paid more attention when my grandmother cooked.

j said...

The only measurement I can easily convert is eggs.

If I were a more experienced baker, I'm sure I'd feel more confident. Cook? Yes, I cook and can whip up anything-- substitute, you know, whatever, make it work. Baking is more of a science, I think.

But that picture - I've been carrying that picture in my mind all week and I'm going to give it a try. Let you know if I do it justice.

colleen said...

J
I don't have a recipe, but my carton of mixed spice lists the following ingredients: coriander, cinnamon, caraway, ginger, cloves and pimento. At a push, you might want to go just for the cinnamon which goes well with apples. It's important, I think that the apples are quite tart. I used Bramleys. Do you have those?

Good luck with the conversion charts!

best
C

j said...

Was everything I dreamed and I was dreaming all week.

Thank you, Colleen.

And thank you, Felix.

And now, one more little piece.

j said...

Don't see any more of Felix's recipes written in English. I will assume this cake was his masterpiece so I don't feel that I'm missing out.

I think I'll read some of Nell's advice on baking. It might be my hidden talent.

colleen said...

J
So delightd that it was a success and everything you wanted it to be.

C

j said...

Oh, I am so inordinately proud of it, am I not ?

My husband loved it, but it made his neck ache. Because I would continually ask him if it was delicious and he had to keep nodding.

Anonymous said...

It won't set!!!!

colleen said...

Oh dear. I've made it a couple of times and it was delicious, and that was using a rough conversion to imperial because I don't have metric scales. Bear in mind that it is a damp cake because of the apple layers, so don't expect it to be like a sponge.

Anonymous said...

Re: It won't set!

Like an idiot, I was using a UK recipe, and didn't reaise the oven temp was in Centigrade/Celsius. ("170"). As soon as I out my oven up to 350 (F), it was ine,,,

colleen said...

Phew.