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Showing 1-3 of 3
on March 15, 2009
I made as directed plus I also greased the 8x8 pan and sifted the flours and baked for 25 minutes at 170C in a fan forced oven and it was perfectly cooked. For the apple I used my recipe of Apple Pie Filling using 6 granny smiths with a weight of 1K which with the cake filling worked out well for the diabetics (not too much sugar) and served with a store bought custard. I was worried that there was not going to be enough cake for the apple as it seemed such a thin layer on the bottom and I was having a real hard time spreading it over the top to make sure the apple was covered but then again my apple was still warm from having been freshly made and I think even helped me in spreading it over the apple as it was melting it slightly. Thank you Sage for a recipe that will be repeated.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #365839
on November 03, 2006
By Fairy Nuff
on July 10, 2006
Another winner from you Sage!! This was really easy to put together, looked and tasted great!! I poached six peeled, cut and cored granny smiths in a sugar/water mix for the stewed apples. The dough mix would probably be easier to handle if it was chilled for 1/2 hour or so after mixing as it broke apart a bit. A very forgiving recipe as the cake looked sublime even though I'd patched it in places. Delicious with whipped cream and/or ice cream!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (95 g)
Servings Per Recipe: 6