June 09, 2017
Comfort Food, Desserts, Cakes,
Alcohol, Fruit, Apple, Cranberry, Australian, French, Christmas, Easter, Entertaining, Summer, Thanksgiving, Winter, Oven Bake, Stove Top, Vegetarian, Kosher Dairy more
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"I found this recipe in the "Weekly Times" a farming paper which I buy here in Victoria Australia.
I love the recipe section which is written by "Jeremy Vincent" each week.
I kept this recipe to try very soon, but just not gotten around it yet.
Written rom the paper ~
These cakes follow the upside-down caramel approach to making the famous French tartin.
This recipe uses six individual serve pans but you can make a single cake in one large pan if you prefer. If you don’t have metal pans, you can use ceramic ramekins, but you should line the bases with baking paper first to assist with the removal after baking."
To make the fruit mix ~ Preheat oven to 180C.
Put 300g of the sugar and 1/4 cup of water into a medium saucepan, cover, and boil over high heat until sugar dissolves, about 3 minutes, uncover and cook until sugar turns an amber colour which will take 8 minutes then working quickly, remove the saucepan from heat, add the butter, swirling pan until melted, then immediately pour the resultant caramel into the base of 4 x 8cm steel blini pans (see note in description) to evenly coat bottom & then set aside.
Peel, core and slice the apples into 5mm thick rounds & divide the apple slices amongst the prepared pans, overlapping them slightly, and set aside.
Put the cranberries, the extra tablespoon of sugar and 1 tablespoon of water into a medium saucepan and cook over medium-high heat, shaking the pan over heat for about 3 minutes.
Divide cranberries evenly among the pans, spooning over the apples, and set aside.
Sift together the flour, baking powder and salt into a bowl, and set aside. Put the butter and sugar into a large mixing bowl and beat on medium-high speed with an electric mixer until light and fluffy, about 3 minutes. Add the egg and brandy and beat until thoroughly combined, about 1 minute. Add a third of the flour and milk alternately, beating batter on low speed until just mixed; repeat process twice. Divide the batter among the pans, smoothing it over fruit. Bake until the cakes are deep golden, 20-35 minutes. Run tip of knife around rim of each pan between cake and pan, and then carefully invert cakes onto individual plates. Don’t let the cakes cook too far once taken from the oven, or the caramelised base will harden and make it difficult to remove the cakes.
They can be easily rehydrated by pouring water (or other liquid, such as alcohol or hot fruit juice) into a bowl. If you are making a recipe that calls for fresh cranberries, for every cup of fresh cranberries you will need ¾ cup of the dried version. Pour over your rehydrating liquid so that the cranberries are completely covered. Cover the bowl with plastic wrap to keep the steam in and the liquid hot. Soak for 10 to 30 minutes. Some cranberries may rehydrate more quickly than others depending on how dry they are and their age. Drain the cranberries and they are now ready to be added to your recipe.
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