Ap­ple tri­fle

Living Etc - - ENTERTAINING | ETC -

Serves 6-8

AP­PLE COM­POTE 1kg tart ap­ples, such as Bram­ley or Granny Smith 1 vanilla pod/bean, seeds scraped out, or vanilla ex­tract 3tbsp sugar CAKE LAYER 125g mi­nus 1tbsp plain­flour ½tsp bi­car­bon­ate of soda pinch of salt 1tsp ground cin­na­mon 1tsp mixed spice 75g soft­ened but­ter 100g caster sugar 1 egg HAZEL­NUT-OAT CRUNCH 50g but­ter 40g golden caster sugar 25g rolled oats 50g panko bread­crumbs 50g chopped hazel­nuts OTHER LAY­ERS 150ml good-qual­ity cold cus­tard 200ml whipped cream (form­ing soft peaks)

to make the com­pote, peel, core and chop the ap­ples. Place in a pan with the vanilla, sugar and 100ml wa­ter and bring to the boil. sim­mer for about 20 min­utes, then leave to cool. Re­move the vanilla pod/bean.

to make the cake layer, you will need a 20x20cm cake pan. Pre­heat the oven to 170°c/fan 150°c/gas 3 ½. com­bine the flour, bi­car­bon­ate of soda, salt, cin­na­mon and mixed spice in a bowl, and set aside. Beat the but­ter and sugar un­til fluffy, then add the egg and keep beat­ing un­til in­cor­po­rated. fold in the dry in­gre­di­ents, fol­lowed by 150g of the ap­ple com­pote. once com­bined, pour the mix­ture into the cake pan and bake in the pre­heated oven for around 10 min­utes, un­til just baked through. insert a skewer into the cen­tre – if it comes out clean, it’s done. this is a thin layer, so it won’t take long. leave to cool.

to make the hazel­nut-oat crunch, melt the but­ter in a fry­ing pan, then add the sugar and stir un­til melted. Add the oats and bread­crumbs and fry for sev­eral min­utes, un­til crisp. Add the nuts and fry for a few more min­utes – be care­ful not to over-toast, as they can go bit­ter. once ev­ery­thing is crispy, turn out into a bowl and leave to cool, stir­ring oc­ca­sion­ally.

to as­sem­ble the tri­fle, put a layer of the re­main­ing ap­ple com­pote in a tri­fle bowl, then add a cake layer. Add more ap­ple, fol­lowed by the crunch, then ap­ple again. Add a layer of cus­tard, then crunch, ap­ple and cake. Re­peat again, re­serv­ing a bit of the crunch to dec­o­rate. spread whipped cream on top. leave to set in the fridge for at least an hour. Just be­fore serv­ing, dec­o­rate with crunch..

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