Ingredients
1 3/4 cup flour
Salt
3 eggs
¾ cup cane molasses
¼ cup corn oil
For the filling:-
5 green apples
½ tablespoon lemon juice
1 tablespoon sugar
1 tablespoon cinnamon
2 tablespoon butter
2 tablespoon corn starch
The topping:-
2 cups brown sugar
1 teaspoon cinnamon
1 cup flour
1/3 cup butter (chilled cubes)
2/3 cup grinded nuts
Salt
3 eggs
¾ cup cane molasses
¼ cup corn oil
For the filling:-
5 green apples
½ tablespoon lemon juice
1 tablespoon sugar
1 tablespoon cinnamon
2 tablespoon butter
2 tablespoon corn starch
The topping:-
2 cups brown sugar
1 teaspoon cinnamon
1 cup flour
1/3 cup butter (chilled cubes)
2/3 cup grinded nuts
Method
The cake:-
- Preheat the oven to 180 C.
- Sift the flour along with the salt ( to allow in the air).
- In another bowl beat the eggs with the molasses and oil using an electric beater or a food processor, then add the flour mixture continue beating until well combined.
- Grease and flour a cake mould shaking off the excess flour, then pour the batter in it.
- Bake for 25 minutes, set to cool, and then turn the cake over a wire rack.
- For the filling:-
- Cut the apples into small cubes, drizzle with lemon juice (to avoid oxidation).
- Heat a pan over a medium heat, then add the sugar and cinnamon stir and add the butter.
- Add the apples, continue stirring for 5 minutes then add the starch, continue stirring until a consistent mixture is obtained.
- Set the mixture to cool.
The topping over the apples:-
- In a bowl mix the sugar with cinnamon and flour.
- Rub in the butter using your hand until well combined, and then add the nuts.
Layering the cake:-
- Slice the cakes into ½ cm thickness slices.
- Arrange the slices in a Pyrex pan next to each other.
- Cover the cake layer with the cooked apples
- Spread the topping over the apples.
- Bake for 25-30 minutes or until golden brown.
- Preheat the oven to 180 C.
- Sift the flour along with the salt ( to allow in the air).
- In another bowl beat the eggs with the molasses and oil using an electric beater or a food processor, then add the flour mixture continue beating until well combined.
- Grease and flour a cake mould shaking off the excess flour, then pour the batter in it.
- Bake for 25 minutes, set to cool, and then turn the cake over a wire rack.
- For the filling:-
- Cut the apples into small cubes, drizzle with lemon juice (to avoid oxidation).
- Heat a pan over a medium heat, then add the sugar and cinnamon stir and add the butter.
- Add the apples, continue stirring for 5 minutes then add the starch, continue stirring until a consistent mixture is obtained.
- Set the mixture to cool.
The topping over the apples:-
- In a bowl mix the sugar with cinnamon and flour.
- Rub in the butter using your hand until well combined, and then add the nuts.
Layering the cake:-
- Slice the cakes into ½ cm thickness slices.
- Arrange the slices in a Pyrex pan next to each other.
- Cover the cake layer with the cooked apples
- Spread the topping over the apples.
- Bake for 25-30 minutes or until golden brown.
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