Irish Apple Cake
Irish Apple cake can be a bit tricky to make so just be patient and careful when putting the top on. Delicious served with vegan cream or vegan custard.
- Vegan Margarine - 2 ozs (¼ Cup), For Pastry
- Soft Dark Brown Sugar - 2 ozs (¼ Cup), For Pastry
- Plain Flour - 4 ozs (1 Cup), For Pastry
- Caster Sugar - 2 ozs (½ Cup), For Pastry
- Egg Replacement - 1, For Pastry
- Soya Milk - 50 mls, (¼ Cup), For Pastry
- Salt - ¼ Tsp, For Pastry
- Baking Powder - ¼ Tsp, For Pastry
- Ground Cinnamon - ¼, For Filling
- Brown Sugar - 1 Tbsp, For Filling
- Cooking Apple - 1, Large, For Filling
- Icing Sugar - As Desired, Sieved, For Topping
- Pre heat oven to 180c and grease an oven proof dish at least 8 by 8 inches in round and 1 inch deep.
- Make up egg replacer according to packet instructions and beat in the milk.
- Sift the flour into a bowl, stir in the salt and baking powder.
- Rub in the margarine until the mixture resembles breadcrumbs.
- Stir in the sugar.
- Gradually add half the egg mixture until a dough has formed.
- Divide the dough in half and place one half onto the dish. Press down gently until the dough is 6 by 6 inches in diameter.
- Using some of the egg mixture brush the edges of the dough.
- Peel and core the apple, chop into small pieces and place in a bowl. Add the brown sugar and cinnamon, stir well together.
- Place the apple mixture in the centre of the dough, leaving the edges clear.
- Onto a floured surface press the remainder of the dough out large enough to cover the apples.
- Carefully place on top of the apples, this often breaks, don’t worry just push the dough back together.
- Press the edges down and brush all over with the rest of the egg mixture.
- Make a few air holes with a knife and cook for 40 minutes.
- Allow to cool then sprinkle some sieved icing sugar over the top and serve.