Tipsy cake with brandy apples from Australian Gourmet Traveller Magazine, June 2012: The Great British Issue (page 127) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on April 19, 2013

    Really nice dessert and not too onerous. Moist lemony almond cake with brandied caramelized apples with a sweet/sour cream. The only caveat is that the cake took far longer to bake than the recipe said. I think it should be baked at 175 (350 F) not 160 (325 F) as at the recommended temp the cake was way undercooked in the suggested time.

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