I was sent some delicious Estivale apples from Waitrose who are promoting seasonal British apples at the moment. Waitrose will have lots of British apples instore this Autumn, some known and some little known varieties, suitable for eating and/or cooking.
We have 3 apple trees in our small back garden and I love the fact that each is a different variety, not that I know the exact names of the 3 varieties. One is a delicious crisp eating apple, also suitable for cooking with, similar to Pink Lady. Another is definitely a cooking apple, tart and breaks down when cooked. The third is a mixture between the two, OK to eat but not particularly sweet, cooks well too but doesn't break down too much. I love the versatility of apples and the endless varieties and flavours suited to different culinary needs.
Waitrose sent me some delicious apples to develop a recipe with. I couldn't decide which recipe to blog for the challenge so I blogged two! Both dishes went down very well with my family and they are already asking when I will cook them again.
Estivale Apple Cake
125g butter, chopped
100g firmly packed brown sugar
1 tsp vanilla extract or vanilla bean paste
2 medium free range eggs
150g self raising flour
80g plain wholemeal flour
1 ripe eating apple, I used Estivale
4 Tblsp/60ml runny honey
Preheat your oven to 180°C/160°C Fan. Grease and line a deep 20cm round springform cake tin. I use disposable paper lines as I bake so much, they are a lot less faff than cutting our paper liners by hand.
Cream the butter, sugar and vanilla in a bowl using an electric mixer for 5 minutes or until pale and fluffy. Keep the beaters going on a low speed and add the egg a little at a time, beating after each addition, so the mixture doesn’t curdle. If the mixture starts to curdle add a tablespoon or two of flour to stabilise the batter.
Sift the flours over the mixture, add the milk and fold in until just combined. Spoon the batter into your prepared cake tin. Core the apple, cut into quarters then thinly slice. Arrange the apples slices on the top of the batter in whatever pattern takes your fancy. Press the apple slices down gently then put the cake into the oven.
Bake the cake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Leave the cake to cool in the cake tin for 10 minutes before removing from the cake from the tin and transferring it to a wire rack to cool completely.
Put the honey in a microwave-safe mug. Microwave on High (100% power) for 30 seconds until the honey is very runny. Brush the honey over the top of the cake. Serve the slightly cake warm with natural yoghurt or cream.
Estivale Apple Fritters
4 ripe eating apples, I used Estivale
1 medium free range egg
1 tsp vanilla bean paste or vanilla extract
1 Tblsp caster sugar
½ tsp mixed spice
200g pot crème fraiche
150g self raising flour
Vegetable oil for deep frying
Icing sugar for dusting
Peel and core the apples. Slice into 1cm thick rounds or quarter the apples and cut into 1cm thick slices. In a medium-size bowl combine the egg, milk, vanilla, sugar, spices and crème fraiche. Sprinkle over the flour and mix until you have a smooth batter.
Heat oil in a deep fryer or heavy-bottom deep saucepan to 190°C. Dip the apple slices into the batter and coat completely, then deep fry in the hot oil for approximately two minutes each side. Remove the cooked fritters and drain on paper kitchen towel. Repeat with remaining fritters until all have been cooked. Dust the cooked fritters with icing sugar or caster sugar and serve warm. I served ours accompanied by yoghurt dip made from natural yoghurt with a little honey stirred through, however these fritters would be fab with vanilla icecream or cream.
You can share your own apple recipe and why it’s special to you for the chance to win £500 worth of Waitrose vouchers and have your recipe featured on Waitrose.com! Enter here. The competition is open until Wednesday 9 October.
I am also adding these recipes to the following Monthly Food Blogging Challenges:
A Kick At The Pantry Door's "Feel Good Food" - The challenge ingredient this month is Apples
** This is a Sponsored Post - I was sent some delicious apples by Waitrose and received vouchers for Waitrose Cookery School in return for writing creating and blogging these recipes **