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Wilfra Apple Cake

Author/Submitted by: (Martha McLemore )
Servings: 1
Categories: Apples / Cakes / Desserts

2  Pounds  cooking apples, peeled and sliced
3  Ounces  demerara or soft brown sugar, granulated
2  Ounces  wensleydale cheese, grated
    milk or beaten egg, to glaze

shortcup pastry
1  Pound  flour, sifted
1  Pinch  salt
1/2  Cup  margarine or butter, softened
1/2  Cup  shortening, softened
3  Tablespoons  cold water

1. Shortcut Pastry: Mix together flour and salt. Cut the fats into small pieces and rub into the flour until mixture resembles fine bread crumbs. Gradually add enough water, mixing with a fork, to give a stiff but pliable dough. Wrap in cling wrap or a plastic bag and chill for at least 15 minutes before using.

2. Pie: Preheat oven to 375F/190C. Makes a 1" x 7" x 11" (17.5 x 27.5 cm) tart. Make the pastry and chill for at least 15 minutes. Grease a 7 x 11 inch (17.5 x 27.5 cm) Swiss roll tin [that's a jelly--'Please pass the...'--roll pan to us Yanks.] Cook the apple slices in the sugar, gently, just until apples are softened. On a floured board, roll our half the pastry to make a rectangle to fit the tin/pan and use to line the base and sides. Pour in the apples and spread evenly. Sprinkle the cheese over the apples. Roll out the remaining pastry and place on top of the cheese. Brush the edges with a little milk and seal well. Brush the top with milk or beaten egg and bake for 30-35 minutes until golden. Remove from oven and cool in the tin/pan. When cold, cut into slabs and lift carefully from the tin/pan.

This was very good, not cloyingly sweet and perfect with the hot and the cold teas we were served. An added benefit, for those of you who do a good bit of entertaining, this can be made a couple of days ahead and served at room temperature.

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