VASHLIS PEROGI Ge­or­gian ap­ple pie

Friday - - Food -

Prepa­ra­tion time: 20 min­utes Cook­ing time: 45 min­utes Serves 8


6 cook­ing ap­ples, peeled, cored and cut into 1cm chunks 200g gran­u­lated sugar 250g sun­flower spread 1 tsp vanilla sugar 3 eggs 300g plain (all-pur­pose) flour 60g potato flour 2 tsp bi­car­bon­ate of soda (bak­ing soda) 250g low-fat nat­u­ral yo­gurt 1 tsp le­mon salt, dis­solved in a lit­tle cold water Dou­ble (heavy) cream or ice cream, to serve

Pre­heat the oven to 180°C and grease a large rec­tan­gu­lar cake pan (ap­prox­i­mately 32 x 24 cm) with oil and line with parch­ment pa­per.

Place the ap­ple in a medium pan with enough water to cover the base of the pan and bring to a sim­mer over a low heat. Cook un­til the ap­ples have bro­ken down into a smooth purée and have taken on a light golden brown colour. Just be­fore ready, add 1 tea­spoon of sugar and the vanilla sugar. Set aside in the pan to cool.

Cream the sun­flower spread and sugar to­gether in a large bowl with an elec­tric mixer, then add the eggs one and a time, beat­ing with the mixer to com­bine be­tween each ad­di­tion.

In a sep­a­rate bowl, sift both flours and the bi­car­bon­ate of soda (bak­ing soda), then add the yo­gurt and le­mon salt to the bowl and mix to com­bine.

Pour the flour and yo­gurt mix­ture into the bowl with the but­ter, sugar and eggs, then fold ev­ery­thing to­gether un­til you have a smooth bat­ter (do not use the elec­tric mixer for this stage).

Pour the cake bat­ter into your pre­pared cake pan and level the sur­face with a spat­ula. Pour the cooled ap­ple purée over the bat­ter, then use the spat­ula to gen­tle rip­ple it through the cake bat­ter.

Trans­fer the cake to the oven and cook for 30 min­utes, un­til golden and well risen. The cake is cooked when an in­serted wooden skewer comes out clean — be care­ful when check­ing as the ap­ple purée re­mains quite wet when the cake is cooked, so you are look­ing for resid­ual cake bat­ter only. Slice the cake in the pan and trans­fer to serv­ing plates. Serve hot with dou­ble (heavy) cream or ice cream.

Sim­i­lar to an Amer­i­can cob­bler, this de­li­cious dessert is topped with a soft sponge on a bed of sweet ap­ple purée. Warm­ing and com­fort­ing, this is de­li­cious served with ice cream or cus­tard.

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