Soft puff pastry cake with apples and sultanas

Published on 25 March 2016

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Method

Introductory photographs from the original

0 steps completed out of 12

1.Step 1 of 12
I used previously homemade, frozen pastry.
2.Step 2 of 12
I roll about 3 mm thick and cut a disc at least 4 cm larger than the tin base, using scraps for top strips.
3.Step 3 of 12
I line a parchment-covered tin and chill while filling. Ready-made pastry needs only unrolling. I crack eggs in a bowl with sugar.
4.Step 4 of 12
I whisk until pale and thick and add vanilla.
5.Step 5 of 12
I whisk in oil.
6.Step 6 of 12
Milk.
7.Step 7 of 12
I sift flour and baking powder and gradually whisk on low.
8.Step 8 of 12
I peel and finely dice apples, combine with soaked sultanas and flour to prevent sinking.
9.Step 9 of 12
I add apples to batter.
10.Step 10 of 12
I fill pastry shell.
11.Step 11 of 12
I cross remaining pastry strips on top.
12.Step 12 of 12
I bake fan at 170°C or conventional at 180 for about 40/45 degrees, depending on oven, until golden. I cool on a rack and dust with icing sugar.