The simple recipe for a juicy apple lattice cake with shortcrust pastry and cinnamon is sure to be a favourite for any dessert table.
315 g (2 ½ cups) flour
1 teaspoon baking powder
175 ml (¾ cup) butter, small pieces
2 tablespoons butter
175 ml (¾ cup) sugar
2 tablespoons sugar
1 egg white
zest from 1 lemon
0.77 kg (1.7 lbs) apples
juice from 1 lemon
80 ml (⅓ cup) raisins
60 ml (¼ cup) sugar
3 tablespoons milk
1 tablespoon sugar
1 package vanilla pudding
1 egg yolk
1 to 2 tablespoons milk
Sift flour and baking powder onto clean surface.
Form well in center of flour mixture and add in sugar, lemon peel, egg, egg white, and 175 ml (¾ cup) butter.
Work all ingredients together, then form into smooth ball.
Wrap dough in plastic wrap and let rest in refrigerator for 2 hours.
For filling, wash, peel, core, and slice up apples, then place in large bowl.
Pour lemon juice over sliced apples and toss to coat, then add raisins, sugar, and cinnamon, and toss again.
Roll out dough, enough to cover the bottom and sides of spring form (about ⅔ of dough).
Place in form, then pierce bottom several times with fork.
Fill with apple filling.
Blend eggs, milk, sugar, and vanilla pudding powder and pour over filling to form.
Roll out remaining dough.
Cut into strips. Create lattice top and complete with strip around outer edge.
Brush lattice with egg wash.
If top has reached desired brown colour but there is still baking time left, take out and cover with tin foil to avoid burning, then put back in oven to finish baking for the remaining time.
Bake in pre-heated oven at 180°C (350°F) for 60 minutes.
Credit: Rosa Gebhardt, Saskatoon