Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Apfel kuchen


"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

You'll need

8 large Granny Smith or Cox’s orange pippin apples Finely grated rind and juice of 2 lemons Finely grated rind of ½ orange 75 gm caster sugar 1 tsp ground cinnamon 125 gm pure icing sugar, sieved   Pastry 450 gm cold butter, cut into small cubes 250 gm (1 1/3 cups) plain flour 250 gm (1 1/3 cups) self-raising flour 80 gm caster sugar 2 eggs, whisked

Method

  • 01
  • Peel, core and finely slice the apples, then place in a bowl with citrus rinds, lemon juice, sugar and cinnamon, toss to combine and set aside to macerate (1 hour).
  • 02
  • Meanwhile, for pastry, process butter, flours, sugar and a pinch of salt in a food processor until fine crumbs form. Add egg and process until mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate to chill (1 hour).
  • 03
  • Preheat oven to 165C. Roll two-thirds of pastry to just under 1cm-thick on a lightly floured surface and line the base and sides of a greased 28cm springform tin. Drain apples well (reserve liquid) and fill pastry case. Roll out remaining pastry, roll over the rolling pin and lift pastry over the apple. Press and crimp edges with your fingers to seal, then bake until deep golden brown (1 hour). Set aside in tin to cool for 10 minutes, then release sides of springform tin and set aside to cool completely.
  • 04
  • Meanwhile, place 1½ tbsp of reserved apple liquid in a bowl and gradually stir in icing sugar until a glaze consistency forms. Drizzle over cake and serve.

At A Glance

  • Serves 12 - 14 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 12 - 14 people

Drink Suggestion

Medium-sweet German apfelwein.

Featured in

Jul 2013

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×