{"id":1632,"date":"2015-03-23T15:58:25","date_gmt":"2015-03-23T15:58:25","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=1632"},"modified":"2015-03-23T18:23:23","modified_gmt":"2015-03-23T18:23:23","slug":"apple-cakes","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=1632","title":{"rendered":"Apple Cakes"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1632&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1632&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p><em><a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/03\/Apple-Cakes-20-e1426965785862.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1621 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/03\/Apple-Cakes-20.jpg?resize=300%2C199&#038;ssl=1\" alt=\"Apple Cakes - 20\" width=\"300\" height=\"199\" \/><\/a>Makes 16<\/em><\/p>\n<p>(Recipe taken from the 1973 edition of Readers&#8217; Digest &#8216;The Cookery Year&#8217;)<\/p>\n<ul>\n<li>1lb\/450g cooking apples<\/li>\n<li>2 tablespoon of soft brown sugar<\/li>\n<li>8oz\/225g plain flour<\/li>\n<li>2 level teaspoons of cream of tartar<\/li>\n<li>1 level teaspoon of bicarbonate of soda<\/li>\n<li>Pinch of salt<\/li>\n<li>40z\/115g unsalted butter<\/li>\n<li>4oz\/115g caster sugar<\/li>\n<li>1 egg<\/li>\n<li>Caster sugar for dusting<\/li>\n<\/ul>\n<p>Peel and core the cooking apples and place in a saucepan with 2 tablespoons of soft brown sugar. Cook over a low heat until you have a smooth pur\u00e9e and leave to cool.<\/p>\n<p>Pre-heat your oven to Gas Mark 6\/400\u00baF\/200\u00baC.<\/p>\n<p>Grease your &#8216;patty tins&#8217; &#8211; that&#8217;s a shallow bun tin &#8211; with melted butter.<\/p>\n<p>Sift together the flour, cream of tartar, bicarbonate of soda and salt. Cut the butter into pieces and rub into the flour until you have something approaching fine breadcrumbs.<\/p>\n<p>Stir in the sugar.<\/p>\n<p>Using a blunt knife, mix in the beaten egg to form a soft dough. Knead lightly and roll out on a floured surface to an eighth of an inch (there is no symbol for that!)\/3mm. Cut out 32 2\u00bd&#8221;\/7cm circles.<\/p>\n<p>Lift the bases into the greased tins and add a generous teaspoon of the apple pur\u00e9e. Place the remaining 16 circles on top. It&#8217;s self sealing so you have to do nothing but lay them over the pur\u00e9e-filled bases.<\/p>\n<p>Sprinkle with caster sugar and bake for 15 minutes. (Aga &#8211; Roasting Oven &#8211; fourth set of runners for a reduced 10 minutes.)<\/p>\n<p>Leave to cool briefly before, using a palette knife, removing to a wire rack. Serve on the day you bake.<\/p>\n<p>Eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 16 (Recipe taken from the 1973 edition of Readers&#8217; Digest &#8216;The Cookery Year&#8217;) 1lb\/450g cooking apples 2 tablespoon of soft brown sugar 8oz\/225g plain flour 2 level teaspoons of cream of tartar 1 level teaspoon of bicarbonate of soda Pinch of salt 40z\/115g unsalted butter 4oz\/115g caster sugar 1 egg Caster sugar for dusting [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-1632","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1632"}],"version-history":[{"count":2,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1632\/revisions"}],"predecessor-version":[{"id":1637,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1632\/revisions\/1637"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}