Wednesday, April 9, 2008
Ramblings on apple cake and butter
My friend gave me a big bag of granny smith apples from her tree. I stewed most of them and we ate them with our porridge for breakfast last week, but I used some to make this walnut and apple slice. The recipe was one of those ones requested from a café in Taste magazine. The slice is very cakey with lots of sliced uncooked apples, walnuts and sultanas and lightly spiced with cinnamon and mixed spice. The cake was most delicious just warm out of the oven with a scoop of the left over dulche de leuche ice cream that I made a couple of weeks ago. But, it also kept quite well in a container in the pantry for a couple of days.
I was thinking about my lemon cream pie – I think the reason it is so yellow is because NZ butter is very yellow. I noticed when I made the butter cream for my perfect party cake, I couldn’t get a really white finish to the butter. I wonder if in the US butter isn’t as yellow as it is here?
Also, last night, I started the first night of an intensive Wilton cake decorating class. I am very excited. Last night was demonstration and then I have classes tomorrow night and two next week. Tonight I am making the cake I need to take with me to decorate tomorrow night. I think I will try Dorie’s perfection pound cake.