As the name says, the “Easy Sunday Cake” is incredibly easy to make and requires only a few ingredients, very little time to make and yet, is always a great hit with family and guests alike. Credit for the original recipe goes to my mother.
Jump to Recipe
Easy Sunday Cake
The “Easy Sunday Cake” is a light dessert that goes well with an after dinner coffee or digestive.
- 250 g (8 oz) Flour Pastry or all purpose
- 250 g (8 oz) Sugar
- 2 Eggs
- 250 ml (1 cup) Milk
- 150 ml (2/3 cup) Oil e.g. vegetable but NOT Olive oil
- 1/2 package of Vanilla sugar
- 5 ml (1 tsp) Baking powder
- 100 g (3 – 4 oz) Hazelnuts or Filberts ground
- 30 ml (2 tbsp) Cocoa powder
- Icing sugar
Preheat the oven to 180 °C (350 °F)
In a large bowl, beat eggs and sugar until foamy with a hand mixer.
Add milk and oil while continuing to mix on low speed
Incorporate flour, hazelnuts, baking powder, vanilla sugar and Cocoa powder
Pour mixture into a suitable baking pan (loaf, spring form, Bundt etc.)
Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean
Let cake cool of and then finish with a dusting of icing sugar
This tart appeals to me because of its fee form and organic shape. It has the look of freedom and spontaneity. It looks artistic and has a certain wow factor.
A Crostata is an Italian baked tart or pie. More specifically, it is a rustic, free-form version of an open fruit tart. It can be made with a variety of fruits. Here we use bosc pears, one of my favourite pears.
- 425 ml (1 3/4 cups) All purpose flour
- 15 ml (1 tbsp) sugar
- 2 ml (1/2 tsp) salt
- 150 g (6 oz) butter room temperature, cut in small pieces
- 1 egg yolk
- 45 ml (3 tbsp) water, cold
- 6 pears bosc, ripe, peeled and cored
- 25 ml (2 tbsp) lemon juice
- 125 ml (1/2 cup) sugar, granulated
- 45 ml (3 tbsp) butter
- 1 egg white slightly beaten
- 15 ml (1 tbsp) sugar, Turbinado
Place flour, sugar and salt into a food processor and add the butter pieces
Pulse on and off until the mixture resembles breadcrumbs
Mix egg yolk and water and with food processor running, add to the mixture
Turn off after a few seconds and turn mixture out onto a floured board
Gently knead dough into a ball, flatten into a half dome and refrigerate for 1 hour
Preheat oven to 200 °C (400 °F)
Slice pears into 8 sections, place into a baking dish, sprinkle with lemon juice and sugar and dot with butter
Bake for 15 – 20 minutes or until crispy tender
Let cool off
Remove dough from fridge and roll out on a floured surface to a circle of about 33 cm (13 in)
Carefully transfer onto the back of a floured baking sheet
Using a fork, pick up pear slices and arrange on the pastry dough in a circular fashion starting in the middle, leaving a clear border of about 7-8 cm (3 in)
Reserve remaining pear juices
Fold the border over the fruit in a loose fashion, leaving the centre open
Glaze the pastry with the egg white and sprinkle Turbinado sugar over pastry and fruit
Bake on middle rack for about 25 minutes or until the pastry is a nice golden brown
Boil the pear juices down to a lightly syrupy consistency, about 5 min., and pour into the centre of the tart.
Serve warm or cold
The actual French name for this torte is “Tarte normande aux pommes”. This has to be one of my all-time favourite recipes for making “Apple Pie”.Of course the people of the Normany would know how to do this really well because apples is one of the main agricultural products they produce. Think Calvados while you’re at it.
Apple Torte Normandie
An exquisite apple torte using finely sliced apples, ground almond and honey.
- 250 g Pastry dough preferably all butter pastry dough
- Butter for the mold spring form
- 60 g Butter liquified
- 60 g Sugar
- 60 g Almond ground
- 1 Egg yolk
- 1 tbsp Heavy cream whipping cream
- 2 tbsp Honey lavender if you can get it
- 3-4 Apples ripe and firm cooking, e.g. Mac’s, Gala, Imperial etc.
- 1 tbsp Turbinado sugar
- 1 tbsp Apricot jam or puré
Preheat oven to 200 °C
Grease the spring form with butter
Roll out dough and line the spring form
Refrigerate for 30 minutes
In a glass mixing bowl, melt the butter and then beat in the sugar with a hand mixer until you get a nice creamy mixture
Add the egg yolk and keep mixing vigorously
Add the almonds and the cream, continuing to mix until well combined
Remove the spring form from the fridge and using a fork, evenly puncture the bottom of the dough
Spread the honey over the bottom
Add the almond mixture and spread evenly over bottom
Peel, quarter and core the apples
Slice the apple quarters into very thin wedges, about 3 mm on the outside
Arrange apple slices in 2 concentric circles starting on the outside and overlapping sliced about 5 mm.
For the middle, you can place a half an apple scored to look like it’s sliced or use any remaining slices to fill in the middle as you wish
Sprinkle top with Turbinado and slide into the oven
Bake for 15 minutes, then reduce the temperature to 180°C and continue baking for another 40 – 45 minutes or until you achieve a lovely colour
Remove the torte from the oven and let cool off a bit
Remove the torte from the form finish off by carefully brushing the torte all over with the apricot puré or jam
The spring forms I use are “Wilton Excelle” in 24 cm (9″) or 26.7 cm (10″) size as per below.