... a pretty little patty pan of a pastry ... but, what's under that crust, you ask ? ....
... a pretty pottery plate ! ...
... a bottom crust of buttery and sweet cake-y crust ...
... clove and cardamom spiced apple bits ... that's it !!!
... pop on the topper, pick a pretty crimp design ...
... this is Irish Apple Cake-y ... stellar with hot coffee and whipped cream ...
Irish Apple Cake-y
a recipe from Darina Allen’s Forgotten Skills of Cooking
2 c. flour
½ tsp. baking powder
1 stick butter ( ½ c.)
½ c. superfine sugar
½ c. whole milk or buttermilk
2 -3 cooking apples - peeled, cored and chopped into small pieces
2 – 3 whole cloves
10 inch oven proof plate
Making the Dish:
- Preheat the oven to 350° F.
- Whisk together the flour and the baking powder.
- Cut the butter into lumps and add to the flour. Mix with your fingers until the flour is ‘scrappy’ with the butter.
- Add the sugar and stir to combine.
- Make a well in the dry ingredients.
- Measure the milk and add the egg to it, beating together with a fork.
- Add to the dry ingredient well and stir together with a fork until the dough forms a ball.
- Place an oven proof plate on your work surface. Divide the dough in half and plop one ball of the dough onto the plate.
- Flour your hands and press the dough into a 9 inch round. Set aside.
- Prepare the apples … I added 1 tbsp. dry cider, 1 heaping tsp. sugar, and a pinch of ground cloves and cardamom.
- Mound the apples and sprinkle a bit of flour onto them. Plop the other half of the dough out onto a large piece of plastic wrap or waxed paper.
- Flour your hands again and press the dough into a larger, thinner circle .
- Use the waxed paper to lift and flip the dough onto the top of the apple cake-y.
- Gently peel back the waxed paper.
- Tuck the upper edges in under the lower edge of the cake crust. Use a fork to press the seal closed.
- Make some slashes in the top to vent the apples or use a fork to make a pretty design.
- Brush with an egg wash, if you like a shiny crust.
- Bake in the center of the oven for 35 – 40 minutes or until the crust is golden and shiny.
- Cool slightly before serving with whipped cream, custard, or vanilla ice cream.