Recipe courtesy of Jennifer Paterson
and
Clarissa Dickson Wright
Quercyan Apple Cake
- Level: Advanced
- Total: 13 hr 45 min
- Prep: 45 min
- Inactive: 12 hr
- Cook: 1 hr
Ingredients
Filling:
3 pounds apples, peeled and thinly sliced
8 ounces sugar
4 fluid ounces rum
3 fluid ounces orange flower water
Thinly pared rind of 1 lemon
1 pound plain flour (all-purpose)
1/2 teaspoon baking powder
2 eggs
1 1/2 ounces butter, creamed
Finish:
1-ounce butter, melted
1 egg, beaten
Caster sugar (superfine)
Directions
- Filling: Macerate the sliced apples with the sugar, rum, orange flower water, and lemon peel overnight. Strain the apples, reserving the juice.
- Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre. Working with the fingertips gradually add 7 fluid ounces of the liquid from the apples. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.
- Roll out the rested paste as thinly as possible, then transfer to a floured cloth on a large table. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper. Rest it and yourself for 1 hour.
- Preheat the oven to 390 degrees F.
- Brush lightly with melted butter and dust with sugar, cover with well-drained apples and roll up. Mix the remaining juice into the beaten egg and brush over the top. Bake in the oven for 50 to 55 minutes.
