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Jekk Joghgobkom 12.01.2019

APPLE AND WALNUT LAYERED CAKE

Serves 8

Ingredients

330g granulated sugar

2 tbsp finely grated lemon rind

1 tsp ground cinnamon

2 tsp vanilla bean paste

100g walnuts, chopped

2 kg about 12, green apples

2 tbsp lemon juice

 

Method

-          Preheat the oven to 180C/Gas4; line a 20cm round spirngform tin with nonstick baking paper, placing an extra layer of paper on the base; line a baking tray with nonstick baking paper and place the tin on the tray

-          Place the sugar, lemon rind, cinnamon and vanilla paste in a medium bowl and use your fingertips to combine

-          Peel the apples and rub all over with the lemon juice; using a mandolin slicer, finely slice the apples to 2mm thick

-          Line the base of the tin with one layer of apple slices, placing each slice over half the previous slice; sprinkle evenly with 2 tablespoons of the sugar mixture and some chopped walnuts

-          Repeat the layering with the remaining apples, sugar mixture and walnuts; bake for 50 minutes; press down gently on the cake, using the back of a large spoon, and cover tightly with aluminium foil and bake for a further 35-45 minutes or until the apple is very soft and top layer is caramelised; allow to cool slightly in the tin

-          Put a sheet of nonstick baking paper over the tin and place a slightly smaller plate or cake tin on top of the cake; weigh down with a can of beans or tomatoes and refrigerate for 2-3 hours or until cool and firm

-          Run a knife around the edge of the cake; carefully remove from the tin and place on a cake stand or plate; serve chilled with double cream, if you like

 

KEJK BIS-SAFFI TAT-TUFFIEH U GEWZ

Ghal 8 persuni

330g zokkor ohxon (granulated)

2 imgharef qoxra tal-lummija mahkuka

Kuccarina trab tal-kanella

2 kuccarini paste tal-vanilla

100g gewz imfarrak

2kg madwar 12, tuffieh ahdar
2 imgharef meraq tal-lumi

 

-          Sahhan il-forn ghal 180C/Gas4; iksi forma tonda tal-molla ta’20 cm, bil-karta tal-forn li ma tehilx; poggi bicca karta ohra fil qieh; iksi tray tal-forn bil-karta tal-forn li ma’tehilx u poggi l-forma tal-kejk fuqu

-          Poggi z-zokkor, il-qoxra tal-lummija, il-kannella u l-paste tal-vanilla go skutella u hallat sew flimkien b’subajk

-          Qaxxar it-tuffieh u idlikhom sew bil-meraq tal-lumi; is-slajsjhom fi slajsis ta- 2mm, bil-mandolin slicer

-          Iksi il-qieh tal-forma b’saff tat-tuffieh u ferrex fil-wicc 2 imgharef mit-tahlita taz-zokkor u ftit gewz imfarrak

-          Irrepeti s-saffi bil-kumplament tat-tuffieh, it-tahlita taz-zokkor u l-gewz; sajjar gol forn ghal 50 minuta; ghafas l-isfel bil-mod, bin-nahha ta’wara ta’mgharfa kbira; ghatti bil-foil sew u kompli sajjar ghal bejn 35 u 45 minuta ohra jew sakemm it-tuffieh ikun artab u l-wicc ikun ikkaramelizat; halli l-kejk jiksah ftit gol-forma

-          Poggi bicca karta tal-forn li ma’tehilx fil-wicc tal-forma u poggi jew platt jew forma ohra tal-kejk ftit izghar mil-ohra u poggi xi laned tal-fazola jew tadam biex ittaqqalhom; poggi gol-fridge ghal mil-anqas 2-3 sighat sakemm il-kejk jiksah u jaghqad

-          Dahhal sikkina mad-dawra tal-forma tal-kejk; nehhi l-forma bil-galbu u poggi l-kejk fuq platt u servi bil-krema doppja jekk trid

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