Hi, it’s Mel. I think I mentioned in my first post that I have a slight cookbook addiction and I own many cookbooks, some of them are quite old. My favourites do come from the Australian Women’s Weekly. Why is that so? I think because as a child, the Women’s Weekly cook book adorned my mother shelf and I think the magazine helped shape how we as a nation cooks. Why have I said all that? Because my next recipe comes from the Australian Women’s Weekly Cookery Book. You may recognize the title as the same one from which I made the Spiced Honey Cake. I do intend to post from a wider range of sources but I couldn’t resist these Apple Patty Cakes.
For those unfamiliar with a patty cake, it’s a small circular cake and is usually filled with jam. Patty Cakes create a wave of nostalgia for me; of childhood birthday parties with pin the tail on the donkey and jam filled patty cakes. The cakes are then baked in a special tin, not surprisingly called a patty cake tin
The cakes are simple to make. The first step involves placing the apple, the extra lemon rind sugar over a low heat until the sugar dissolves. You then set the mixture aside to cool as you prepare the patty cake batter.
Step two involves creaming the butter/margarine with the lemon rind. The egg is then beaten into the mixture.
The flour, corn-flour and baking powder are then folded in the butter mixture.
To make the patty cakes, the bottom half of the patty cake tin is filled with the batter, before a spoonful of the apple mixture is placed on top. You then add a another layer of the batter so the apple mixture is sandwiched between the two layers of cake batter. The tin is placed in a hot oven for 15 to 20 minutes.
The recipe did call for icing which I omitted because I didn’t find it necessary but I did include it in the recipe below.
While overall I was pleased with the recipe and the cakes tasted lovely I found them to be a bit dense. I would probably reduce the amount of corn-flour when making them again to try and make them a little bit lighter.
Apple Patty Cakes
56g/2oz Butter or Margarine
56g/2oz Caster Sugar
1 Teaspoon Grated Lemon Rind
1 teaspoon baking powder
1 large green apple
I extra tablespoon Sugar
Small quantity lemon flavoured icing
*** Next time I make them I would probably reduce the Corn-flour to 1oz and increase the flour to 3oz.
- Preheat Oven to 400F/200C and grease the patty cake tin.
- Peel, Core and Grate the apple. Place in a saucepan with pinch of lemon rind and I tablespoon of sugar. Stir over low hear until the sugar dissolved. Set aside to cool.
- Cream the butter/margarine, sugar and the remaining lemon rind. Add egg and mix well.
- Fold in the sifted flour, corn flour and baking powder.
- Half fill greased patty cake tins with mixture, add a layer of cooled apple , fill up with cake mixture.
- Bake for 15 to 20 minutes.
Optional: When cold, top with lemon flavoured icing and dust with cinnamon.