Breville pro kitchen User Manual download pdf (Page 52)

52

RECIPES

APPLE TEACAKE

Serves 12

INGREDIENTS

2 pink lady apples

3 x 50g eggs

1 cup (250ml) milk

1 teaspoon vanilla extract

180g butter, melted

1 ½ cups (330g) caster sugar

3 cups (450g) self raising ﬂour

1 ½ tablespoons demerara sugar

2 tablespoons apricot jam, warmed and sieved

Double cream, to serve

METHOD

1. Preheat oven to 160°C with fan. Grease

and line a 25cm springform cake pan

with baking paper.

2. Assemble the food processor using the

variable slicer set to a thin slice. Cut two

sides from each apple as close to the

core as possible. Put the halves together

and place apples into large feed shoot so

that as they slice long thin slices will be

produced. Remove apples and set aside.

Place quad blade into processor bowl.

3. Place eggs, milk, vanilla, melted butter,

sugar and ﬂour in the order listed into

the processor bowl.

4. Process mixture until just combined.

Scrape down any caught ﬂour if needed.

5. Spoon mixture into prepared pan and

use a spatula to smooth top. Arrange

apple slices over cake making sure

that each apple overlaps each other.

Sprinkle with 1 tablespoon of the sugar.

Bake in oven for about 60 minutes

or until a wooden skewer inserted

comesout clean.

6. While cake is still in pan brush apples

with apricot jam and sprinkle with

remaining sugar. Allow to cool for 5

minutes then remove from pan and

allow to cool on a cooling rack.

TIP

Have all your ingredients measured

out to save time and minimise the

amount of time the apples have to

start browning.

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