This is pretty good! Can I have a bit more?
~ Ben Phillips
Yesterday I made the apple slice from the little Australian Apple Recipe Book Mary-Lou Stephens gifted me.
It was a very straightforward recipe – the only issue was lack of direction about a suitable tin size. I tried a traditional 28cm x18cm slice tin, but it was filled to overflowing before it had even made it to the oven. (And now I realise I am missing an entire box of kitchen trays and cake pans from the farm kitchen!) I ended up using a slightly larger and deeper baking tray – 28cm x 24cm and about 6cm deep, and that seemed to do the trick. I checked on the slice at 45 minutes into an hour bake time and it was well and truly ready to come out of the oven. I also prepped my pan by lining it with baking paper for an easy clean up, and let it cool in the tin.
It’s a rustic slice that would be great served warm with custard or ice-cream, or cold in school lunches or with a cup of tea at smoko. It is moist with a lovely apple and cinnamon flavour.
Someone does seem to have found it before I did, so it was already cut and bits missing by the time I came to take pictures. I’ll try it again baking this again soon, but with a few tweaks. I think I will omit the cinnamon, bung in some walnuts and vanilla and let the apples be the hero of the dish.
Here’s the recipe in case you’d like to try it too.
Love, hugs and plentiful morning tea, Nicole xx
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