It’s best to use small apples that are of a more tart variety for this. The flavor of the baked apples in combination with the drier texture of the cake is great!
The apples taste great when stuffed with a combination of marzipan, raisins and rum, but if you want to make this cake for the kids, substitute the rum with water and other flavorings (like vanilla or cinnamon).
Makes 3 pieces
Ingredients
Apples
3 small apples (up to 2.5 inches in diameter)
3/4 ounce raisins
1 3/4 ounces marzipan
1 tablespoon dark rum
1 cinnamon stick (about 3 inches long)
Apples
3 small apples (up to 2.5 inches in diameter)
3/4 ounce raisins
1 3/4 ounces marzipan
1 tablespoon dark rum
1 cinnamon stick (about 3 inches long)
Dough
1 egg
1/2 cup flour
1/4 cup butter, softened
1/4 cup almonds (blanched, grounded)
1/2 tablespoon baking powder
1/4 cup powdered sugar
1 pinch salt
1 pinch cinnamon
caster sugar (for dusting)
1 egg
1/2 cup flour
1/4 cup butter, softened
1/4 cup almonds (blanched, grounded)
1/2 tablespoon baking powder
1/4 cup powdered sugar
1 pinch salt
1 pinch cinnamon
caster sugar (for dusting)
Preparation
1. Preheat oven to 355 degrees F (180 C). Grease the baking form.
2. Mix together Marzipan, raisins and rum. Core apples and remove seeds. Stuff apples with marzipan raisins mixture. Third the cinnamon stick lengthwise. Stick the cinnamon sticks into theapples.
3. Mix butter, caster sugar, cinnamon and salt until creamy. Add egg and mix well. Add almonds and mix well.
4. Mix flour and baking powder and add gradually to the butter mixture and mix. Fill dough into baking form. Place apples onto the dough.
5. Bake for about 25 minutes until the cake is golden and done (the cake is done when an inserted toothpick comes out clean).
6. Let cool for 5 minutes in the form, then take the cake out of the form, dust with caster sugar.
7. Serve it warm or completely cooled.
1. Preheat oven to 355 degrees F (180 C). Grease the baking form.
2. Mix together Marzipan, raisins and rum. Core apples and remove seeds. Stuff apples with marzipan raisins mixture. Third the cinnamon stick lengthwise. Stick the cinnamon sticks into theapples.
3. Mix butter, caster sugar, cinnamon and salt until creamy. Add egg and mix well. Add almonds and mix well.
4. Mix flour and baking powder and add gradually to the butter mixture and mix. Fill dough into baking form. Place apples onto the dough.
5. Bake for about 25 minutes until the cake is golden and done (the cake is done when an inserted toothpick comes out clean).
6. Let cool for 5 minutes in the form, then take the cake out of the form, dust with caster sugar.
7. Serve it warm or completely cooled.
Note: The amount of ingredients is for a 3.5 x 9.5 inches cake form. If you use a bigger or smaller baking form, adapt the amount of ingredients to suit your needs.
(The dough should only cover the bottom of the baking form. It will rise during baking, but should not reach more than half of the height of the apples. If you use a pound cake form, it is a bit tricky to get the cake out of the form. Stuff some paper towels loosely around the apples, then turn the form carefully. The paper towels will prevent the cake from breaking apart.)
WW POINTS for one piece: 10
Nutritional information for one piece: 433 calories, 23.5g fat, 4.8g fiber
Nutritional information for one piece: 433 calories, 23.5g fat, 4.8g fiber
Weight watchers Christmas cookies
Makes 40 cookies
Ingredients
Dough
300 g almonds, finely grounded
100 g caster sugar, sifted
2 egg whites
50 g flour
2 teaspoons cinnamon
300 g almonds, finely grounded
100 g caster sugar, sifted
2 egg whites
50 g flour
2 teaspoons cinnamon
Meringue Glaze
1 egg white
1 dash salt
200 g caster sugar, sifted
milk
1 egg white
1 dash salt
200 g caster sugar, sifted
milk
Preparation
1. In a bowl mix the dry ingredients for the dough.
2. Add the egg whites and knead until a still sticky dough is formed.
3 Wrap into cling film and put into the fridge for at least one hour (2 – 4 hours is best).
4. Near the end of cooling time preheat oven (170 C) and make the meringue glaze: beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
5. The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
6. Add just a little milk to get the right consistency. Depending on the egg white, you may need about 1 to 3 tablespoons.
7. Line out baking trays with parchment paper.
8. Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film (the dough should be about 1 cm thick).
9. To make the cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
10. To make the cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
11. Bake the cookies for about 10 – 12 minutes (watch them carefully, because the meringue should not be browned).
12. Take the cookies out and let cool completely. Store them in an airtight container (the cookies get better and better, because the flavors blend over time).
1. In a bowl mix the dry ingredients for the dough.
2. Add the egg whites and knead until a still sticky dough is formed.
3 Wrap into cling film and put into the fridge for at least one hour (2 – 4 hours is best).
4. Near the end of cooling time preheat oven (170 C) and make the meringue glaze: beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
5. The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
6. Add just a little milk to get the right consistency. Depending on the egg white, you may need about 1 to 3 tablespoons.
7. Line out baking trays with parchment paper.
8. Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film (the dough should be about 1 cm thick).
9. To make the cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
10. To make the cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
11. Bake the cookies for about 10 – 12 minutes (watch them carefully, because the meringue should not be browned).
12. Take the cookies out and let cool completely. Store them in an airtight container (the cookies get better and better, because the flavors blend over time).
WW POINTS for one cookie: 2
Nutritional information for one cookie: 85 calories, 4.5g fat, 1.1g fiber
Nutritional information for one cookie: 85 calories, 4.5g fat, 1.1g fiber
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