Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Lock Keepers
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Quercyan Apple Cake
Total:
13 hr 45 min
Prep:
45 min
Inactive:
12 hr
Cook:
1 hr
Level:
Advanced
Total:
13 hr 45 min
Prep:
45 min
Inactive:
12 hr
Cook:
1 hr
Level:
Advanced

Ingredients

Filling:
Finish:

Directions

Filling: Macerate the sliced apples with the sugar, rum, orange flower water, and lemon peel overnight. Strain the apples, reserving the juice.

Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre. Working with the fingertips gradually add 7 fluid ounces of the liquid from the apples. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.

Roll out the rested paste as thinly as possible, then transfer to a floured cloth on a large table. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper. Rest it and yourself for 1 hour.

Preheat the oven to 390 degrees F.

Brush lightly with melted butter and dust with sugar, cover with well-drained apples and roll up. Mix the remaining juice into the beaten egg and brush over the top. Bake in the oven for 50 to 55 minutes.

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