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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Filling: Peel and core apples. Combine raisins, rum, 1
tablespoon of the sugar and the grated chocolate in
small saucepan. Bring to boil. Set aside while
preparing batter. Batter: Preheat oven to 350 degrees.
Lightly grease bottom of 10 1/2" springform pan. Cream
3/4 cup of the butter, 3/4 cup of the sugar and
vanilla together. Beat in eggs, 1 at a time, and lemon
extract, beating until light and fluffy. Sift flour,
baking powder and cinnamon together. Gradually beat
into creamed mixture. Turn batter into prepared pan;
arrange apples on top. Fill apple centers with raisin
mixture. Dot with 2 teaspoons of the butter. Bake @
350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake
10 to 15 minutes longer until apples are tender.
Remove from oven. Brush jam over apple opening and
sprinkle icing sugar over cake portion.
| Ingredients:
8 small Apples
1/2 Cup(s) Raisins
2 Teaspoon(s) Rum
3/4 Cup(s) Sugar
1 Teaspoon(s) Chocolate, grated
3/4 Cup(s) Butter
1 Teaspoon(s) Vanilla
3 Eggs
1 Teaspoon(s) Lemon extract
1 1/4 Cup(s) All-purpose flour
1 Teaspoon(s) Baking powder
1/2 Teaspoon(s) Cinnamon
3 Teaspoon(s) Almonds, ground |
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