French Apple And Ginger Cake
|Sugar||1 Cup (16 tbs)|
|Cider||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Ginger syrup||2 Tablespoon|
|Lemon rind piece||1 (Thin)|
|Dessert apples||2 Pound|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped preserved ginger||1⁄2 Cup (8 tbs)|
|Heavy cream||2⁄3 Cup (10.67 tbs) (For Decoration)|
|Preserved ginger||1 Teaspoon (For Decoration)|
This dessert should be made well in advance so that it can be thoroughly chilled, preferably overnight.
It is also very good made with pears.
Use ginger preserved in syrup, not the sugary crystallized ginger.
Line the base of a 7-8 inch cake pan with foil and brush all over lightly with oil.
Dissolve the sugar in the cider and water, add the ginger syrup and lemon rind and bring to the boil.
Wash and core the apples, slice thinly and add to the syrup.
Simmer very gently, without a lid, until the apple slices are transparent.
Stir occasionally, taking care not to break the slices.
When the apple slices are cooked, lift them out of the syrup with a draining spoon and arrange in layers in the pan, sprinkling each layer with raisins and chopped ginger.
When all the apple is in, cover with a heavy oiled plate which fits in the top of the pan.
Chill in the refrigerator, preferably overnight.
To serve remove plate and place a large platter over the pan.
Invert both together quickly, and carefully remove the pan and foil.
Decorate the cake with piped whipped cream and preserved ginger.