The GWC Applecake Project: Bruce Campbell Edition!
Here ye, here ye! It's time for the annual GWC Bruce Campbell movie night, and yours truly - being a host of extraordinary magnificence - is making the GWC Applecake for the occation. Buckle up Bonehead, 'cause you're going for a ride!
What you'll need:
- 3 eggs
- 1.3 desilitres of milk (no low-fat crap)
- 3,3 desilitres of sugar (no substitutes, baby)
- 100 grams of butter (the real thing)
- 4 desilitres of flour (the white stuff)
- 2 teaspoons of baking soda
- 4-5 apples (firm and sour)
- sugar and cinnamon for apples and the topping...
- assorted kitchen-related powertools
- coffee (geek fuel)
Start melting some butter, add the milk when most of the butter is melted. Let the butter/milk combo cool off for a while.
Fire up your favourite kitchen-applience (steampowered or otherwise) adding the eggs and sugar: give it a good 1500 rpm whirl until the eggs- and sugar mix turn slightly white. Groovy!
Mix in two teaspoons of baking soda in the flour - I do this before adding the mixture to the egg/sugar mix. Pour the melted butter/milk into the egg/sugar combo, and gently sift the flour/bakingsoda into the mix. Give the whole thing another good whirl in your PowerBlender 3000 Mk. 2 (or whatever tool you see fit). Set your oven to 180 degrees celsius so it'll be ready
for the soon-to-be assembled cake.
Melt some additional butter, and wipe your cake form (standard 25 cms in diametre will do nicely) with it: this is essential to keep our cake from being disintegrated when removed from the form later on. Pour the dough - yes, it's supposed to be pretty thin, be prepared for some leakage - into the form. Now comes the fun part: get the baggie with cinnamon-and-sugar coated apples, and start inserting the pieces of apple into the cake - there are many ways to do this, and as long as the apples are somewhat evenly distributed you're free to do this in whatever way you prefer. Me, I usually start from the outside and work my way towards the middle of the form - personal preference, nothing else. Finally, sprinkle a good dash of cinnamon and a little sugar on top of it.
Insert the cake into the now heated oven (180 degrees celsius, remember) on a tray in the middle and leave it there for about 40 minutes, or until you see the top of it having a nice, brownish hue: at this point, remove the cake, poke it gently with a pin or sharp knife to see if it's cooked all the way through - it usually isn't. Then, wrap some aluminium foil on top of it,and re-insert it into the oven at a lower level to prevent the top from being burnt. I usually leave it for 10-15 minutes before applying the knife/pin test again: repeat this procedure until the dough doesn't stick to the knife/pin, this is your cue that the sucker is cooked all the way through.
Remove the cake from the oven and leave it to cool down for a good hour or two: we want it warm, but not scolding like the bowels of Hell. When it's cooled down sufficiently, GENTLY remove the form while uttering the sacred words "Clatto, Verata, Nicto!" - or the the Evil Dead will rise once ag... ehm, I mean, it'll collapse horrifically before your very eyes. A loaded
shotgun - I mean, a sharp knife - may be a good ally in this process.
That's all, you primates. Best served warm with a wallop of vanilla ice-cream and (optionally) some Jack Daniels. And remember: Shop Smart, shop S-Mart. You *got* that?!