- 200 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon or ground cloves
- 75 g cold unsalted butter, chopped
- 55 g (¼ cup) caster sugar
- 1 egg, lightly beaten
- 3 (about 600 g) large granny smith apples, peeled, cored, finely chopped
- 60 ml (¼ cup) milk
- 2 tbsp white sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 190°C. Process flour, baking powder, cinnamon, butter and 1 tsp salt in a food processor until mixture resembles fine breadcrumbs.
Transfer to a bowl and stir in caster sugar, egg and apples until mixture comes together. Stir in enough of the milk until mixture forms a soft dough.
Place dough in a greased 19 cm round cake pan and scatter with sugar. Bake for 40 minutes or until golden. Store in an airtight container for up to 1 day.
As seen in Feast magazine, Issue 10, pg50
Photography by Alan Benson.