Apple times

Is there something magical about the apple? It was the apple that Eve offered to Adam; the apple that fell to the ground and inspired Newton to define the Laws of Gravity; and of course it’s the apple a day that keeps the doctor away.

But perhaps it’s their juiciness and excellent flavour that is most magical, and the fact that they can be used in so many ways.

Below you’ll find recipes for Easy apple cake, Apple cordial, Apple dessert soup, Pancakes with apple compote and lemon cream, Shortbread cake with apple compote, Almond toffee apples and Apply jelly with Calvados.

Easy apple cake

Ingredients

360 g plain flour
7 g baking powder
5 g Dansukker Vanilla Sugar Fairtrade
3 g ground cardamom
300 g Dansukker granulated sugar
150 g butter or margarine, softened
400 ml natural yoghurt
2-3 apples, peeled and cut into wedges

Topping
50 g Dansukker Cane Sugar Granulated

Combine all the dry ingredients in a bowl. Add the fat in small pieces and the yoghurt and mix to make a batter. Pour the batter into a greased cake tin with a capacity of about 2 litres. Press the apple wedges into the batter. Sprinkle with the cane sugar and bake in the centre of the oven at 200°C for about 45 minutes.

Apple cordial

Ingredients

2 kg tart apples
4 lemons
1000 ml water
3 tsp citric acid
600 g Dansukker Granulated Sugar per litre of strained liquid

Wash the apples and chop into small pieces. Place the chopped apple in a pan and add the water. Cover and simmer for about 20 minutes. Strain the mixture through a jelly cloth for 30 minutes. Juice the lemons and mix the juice with the apple liquid. Clean the pan. Measure the liquid and pour it back into the pan. Bring to the boil. Add 6 dl sugar per litre of liquid. Add the citric acid. Bring back to the boil. Skim off any scum. Pour into warm, sterilised bottles. Seal. Store in the refrigerator. If there’s no room in your fridge for storing the cordial, add a preservative. The apples can also be boiled in a juice boiler.

Apple dessert soup

Ingredients

1 lemon
800 ml apple juice
50 ml Dansukker Light Syrup
10 g Dansukker Vanilla Sugar Fairtrade
1 cinnamon stick
25 g potato starch
2-3 apples
Ice cubes

Wash the lemon thoroughly. Juice the lemon. Mix the lemon juice, apple juice, glucose syrup, vanilla sugar and cinnamon in and pan and boil for 2-3 minutes. Remove the cinnamon stick. Mix the potato starch with a couple of tablespoons of water and stir into the soup to thicken it. Peel, core and dice the apples. Put the apple pieces in the soup. Set aside to cool. Just before serving, pour the soup into individual bowls with ice cubes.

Pancakes with apple compote and lemon cream

Ingredients

3 eggs
200 ml milk
90 g plain flour
1 g salt
5 g Dansukker Vanilla Sugar Fairtrade
200 ml cream, single or double

Compote
4 apples
100 ml water
50 ml freshly squeezed lemon juice
200 g Dansukker granulated sugar
5 g Dansukker Vanilla Sugar Fairtrade
1 g ground cardamom

Decoration
50 g chopped walnuts
5 g Dansukker Nib Sugar

Lemon cream
150 ml whipping cream
Juice and zest of 1/4 lemon
3 g Dansukker Icing Sugar

Butter or margarine for frying

Whip the cream until soft peaks form. Add the lemon juice, zest and icing sugar. Refrigerate until serving. Peel, core and chop the apples. Mix the chopped apple, water, lemon juice and sugar in a pan and simmer until the apple is soft. Add the vanilla sugar and cardamom. Lightly beat the eggs with the milk. Add the flour, salt and vanilla sugar and stir well. Add the cream and leave to stand for 10 minutes. Mix together the chopped walnuts