The violin cake rota
Returning by popular request this term is the violin cake rota. Spoilt, happier (and heavier) as we were last term, there was great enthusiasm to put on our pinnies and bake once again. Each week a different desk bakes some scrummy nibbles for us all to enjoy, and power us through the second half - to be honest I worried how the William Tell would go without cake on concert day but check it out on YouTube, complete with our ricochet bowing.
This week's treat came from Frances, the recipe is below.
Apple and Amaretti Tart
Base: 110g plain flour; Pinch of salt; 50g butter; 50g caster sugar; 40g amaretti biscuits, crushed small.
Topping: 700g apples (ideally Bramley, but Braeburns are also good); 10g demerara sugar; 1/2 tsp ground cinnamon; 25g butter, melted
Preheat the oven to mark 6/200C. Put the flour and salt in a mixing bowl, and rub in the butter until it resembles fine breadcrumbs. Mix in the sugar and the crushed biscuits. Press the mixture into a 9 inch tart tin.
Peel and core the apples. You can either chop them roughly into 1/2cm cubes (it's faster), or to make a prettier version, quarter the apples, then slice each quarter finely, holding it together. For the cubes, spread them out evenly over the base. For the slices, take each quarter and fan out the slices slightly before placing them on the base. Make sure there are no gaps and the slices are close together (they will shrink in the oven).
Melt the butter, and brush it over the apples. Mix the sugar and cinnamon together, and sprinkle the mixture over the top. Bake for around 35 minutes, or until the apples are soft and starting to brown. Slice the tart while it's still warm, and let it cool in the tin. Serve cold.