Blacklock Apple Cake

Post date: Nov 11, 2015 1:17:56 PM

-- By Bombulina Tastyspoon --

Far to the east, over rivers, forests, deserts and mountains, lay the Red Mountains, where the Blacklocks (one of the four eastern clans) live. In the west the Blacklocks are mainly known for their pomaded black hair, their well developed skill for trading, their fine marble architecture... and their apple cake. To be frank, just thinking of that delicious apple cake makes my mind wonder of... focus Bombulina!

So, Blacklock Apple Cake, let’s first have a look of what we need.

Ingredients:

• Roasted Apples

• 8 ((Granny Smith)) apples, peeled, cored, and quartered

• Juice of 2 lemons

• 2/3 cup sugar

• 4 tbsp. unsalted butter

Cake

• 1/2 cup slivered almonds

• 1 1/2 cups all-purpose flour

• 1 tsp. ground cinnamon

• 1 tsp. baking soda

• Pinch of salt

• 8 tbsp. unsalted butter, at room temperature

• 1 cup sugar

• 3 large eggs

• 1 tsp. vanilla extract

• 1/2 cup sour cream

• 1/4 cup ((Irish)) cider

If you are like most Longbeards and haven’t heard of Cinnamon or Vanilla you should head to master Skegrym in Thorin’s Hall. He is a spice trader of some renown, who will be more than happy to aid you with such rare products (for a few silvers).

Let’s get started!

This three-part dessert starts with roasted apples and ends with a luscious nutty topping. In between is a chunky, old-fashioned apple-butter cake, one of the most popular cakes in Blacklock cookery. Serve it with whipped cream, vanilla ice cream, or clotted cream.

1. To make the roasted apples, preheat the oven to 375ºF/190º C. Butter a large baking dish. Cut the apple quarters into 2 to 3 wedges each and place in the prepared dish. Sprinkle with the lemon juice and sugar, and dot with the butter.

2. Bake, turning frequently, for 15-20 minutes, or until the apples are tender when pierced with the tip of a knife. Remove from the oven, drain the juices, and set the apples aside to cool. Maintain the oven temperature.

3. To make the cake, butter a 9- or 10-in. Spring-form pan and sprinkle the bottom with the almonds. In a medium bowl, sift together the flour, cinnamon, baking soda, and salt. Set aside.

4. In a large bowl, mix the butter and sugar until light and fluffy. Word of warning, this will take some time and arm-force. ((electric mixer suggested)) Add the eggs, one at a time, and continue to beat until the mixture is smooth. With a wooden spoon, fold in the dry ingredients, vanilla, sour cream, and the cider.

5. Starting in the center, decoratively arrange half of the apples in the bottom of the pan. Roughly chop the remaining apples and stir into the cake batter. Pour the batter into the pan and bake for 70-80 minutes, or until a skewer inserted in the center comes out clean. Remove the cake from the oven and let cool for 10 minutes. Release the sides of the pan, invert the cake onto a plate, and remove the base.

6. To serve, cut the cake into slices and serve with whipped cream, vanilla ice cream, or clotted cream.

*licks her lips*