HomeResults for the Show 2017 Show.
509 Apple and Maple Syrup Traybake Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
952 | Thimont, Ms Ann | |
|
2nd |
953 | Wraight, Miss Jane | |
|
3rd |
965 | Hutchings, Miss Julia |
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Ingredients Sponge: 400g Bramley Cooking Apples ¼ teaspoon ground cinnamon 2 tablespoons maple syrup 2 medium egg whites 2 medium whole eggs finely grated zest of ½ lemon 150g light brown muscovado sugar 125ml sunflower oil 275g plain flour ½ teaspoon baking powder 1 teaspoon bicarbonate of soda50g pecan or walnut pieces plus extra for topping Topping: 3 tablespoons maple syrup 75g unsalted butter 75g light brown muscovado sugar 175g full fat cream cheese Icing sugar Method: Preheat oven to 180°C/160°C Fan/Gas 4. Line a 25 x 20 x 5cm traybake tin with butter and baking paper. Peel, quarter and core the apples and cut into 1cm chunks. Put in bowl with maple syrup and cinnamon and toss until apples are coated. Whisk the egg whites. Break the whole eggs into another bowl, add lemon zest and sugar, whisk until mixture is thick and frothy. Continue whisking mixture and slowly pour in sunflower oil. Stir in the apple mixture and pecan / walnut pieces. Sift in the flour, baking powder and bicarbonate of soda, stir gently and then fold in the egg whites. Pour mixture into prepared tin and bake for 30-35 minutes until cooked. To make topping: Whisk all ingredients until creamy and smooth, add sifted icing sugar to thicken if necessary. Spread the topping on the cooled sponge and sprinkle with nuts if desired. |