Irish Apple Cake

Usually when our anniversary rolls round we are up to our ears in some house project.  If we were smart we’d do a trip or something fun like we did a few years ago.  But then again the list won’t take care of itself!

A big project is to redo the wrap around porch which means pulling up boards and lay new ones down as we go.  When most of it was done it was time to get in a skip to get the trash removed.  Silly me, I thought we could work on our foyer and walk in closet.  Might as well fill the skip up!

What was I thinking?  Granted it will cross two more projects off the list.  But we’re tired!  In the days leading up to our anniversary my husband took a few days off to make a dent in the projects.  When our anniversary rolled round we hit a wall where my husband had to handle things as I was unable to.  I felt guilty!  So I thought I should bake him a treat.  It was the least I could do.

Given that we went apple picking and we have a ton of apples I had to pick something that would use some up.  I have a great book called “Irish Traditional Cooking” by Darina Allen.  In it is a recipe for Irish Apple Cake.  I mostly followed it.

Preheat the oven to 350F/175C.

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In a medium sized bowl add 2 cups of flour, 1/3 tsp baking powder, and 8 T of butter.  You want the butter at room temperature so you can blend the ingredients.  With a pastry fork or your hands work the ingredients together until it looks like breadcrumbs or small beads.

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Mix in half a cup of sugar then add one beaten egg.

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You will need 1/2 to 2/3 cup of milk.  Gradually add a little bit of milk at a time until the dough is soft and incorporated.  This dough will be a pain to work with as it is wet and sticky.  Flour your hands and rolling pin to work with it.

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Grease a 9″ spring form pan.  Roll out half of the dough and place it in the bottom of the pan.

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There is a good chance you’ll have to patch holes with this so don’t be discouraged.  Press the dough up the sides a bit.  Slice a couple of apples and layer them round the middle.  Sprinkle brown sugar over the apples.

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Roll out the rest of the dough and place over the apples.  Brush with a beaten egg.

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Bake for 40 minutes or so until the dough is cooked and a nice golden colour.

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Good luck waiting until this cools.  Slice and serve.

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My husband did appreciate this with a cup of tea when he got a chance to take a break and sit for awhile.  🙂

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Beyond Easy Tortillas…

Quite a while ago now I pinned some tortilla recipes swearing I would try them but never got round to it.  The whole time flying by would be the excuse but not a very good one.  I mean I’ve posted some complicated recipes so I can’t say I never had the time to try them out.  For my birthday I asked for a tortilla press because I hadn’t read the flour tortilla recipes all the way through.

Turns out the press is for corn tortillas and you roll out the flour ones.  Doh!  So I’ve added corn tortillas to my list of things to try.  I did try the press on this recipe and yes, like they said, it won’t work.

However, that being said, flour tortillas are so easy to make it’s ridiculous.  It only has five ingredients!  The recipe I followed was this one but there are tons out there that are very similar.

In a mixing bowl add 3 cups flour, 1 cup lukewarm water, 1 tsp salt, 1 tsp baking powder, and a third of a cup of vegetable oil.

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Using the dough hook mix the ingredients on low speed for a couple of minutes, scraping the sides as you go.  Once the dough comes together dump out on the counter that is lightly floured.  Knead for a couple of minutes.

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Divide the dough into 16 somewhat equal balls.  Cover and let rest for about 15 minutes.

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Heat a skillet that will take tortillas 6-7″ in diameter.  You want this hot but not so hot it will burn the tortillas.  A golden brown is what you are going for.  Roll out the first ball so it’s 6-7″ or so.  You’ll want to keep the surfaces floured as well as the rolling pin.  Also, don’t stack the dough.  It will stick and be on the soggy side.

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The first one was as close to a circle as I got.  🙂  Brought to mind those who post comparisons of the pinterest pictures vs reality.  So don’t stress if these aren’t shaped perfectly.  They will still work and taste good.  Place the first one into the skillet.  While it is cooking roll out the next one.  I got a sort of assembly line going.  This process does go quickly as you only need to cook for a minute or so on the first side and just over half that on the second.

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They do puff up a bit and get all bubbly.  When you flip them over press down to deflate the bubbles a bit.  Don’t cook them too “firm” as you want them to fold easily when you eat them.

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So of course I did tacos.  I did our normal mixture with a bit of beef and veg.  I decided to do a different topping to our usual sour cream.

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Mash up an avocado, add about 1/3 cup of homemade salsa, a few squirts of lime juice, a bit of adobe seasoning, and some cilantro.

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I really liked this as an alternative to sour cream.  Just something different.  Of course melted cheese goes well with this.  🙂

This recipe makes 16 tortillas. The ones you don’t use freeze well until needed.

So one more week of tax season and I can get back to reading everyone’s posts and having the usual chats.  I hoped it would be different this season in keeping up with everything but it just proved to hard with everything going on.  But next week I can’t wait to start the regular reading!