Tuesday, October 4, 2011

Delicious appelcake with Dutch Oven

(This recipe is written in Dutch and translated with Google translator, that is much more faster for me. I'm sorry for errors but I hope you'll understand. I think that the result will taste no less!)

This pie is so incredibly simple to make but fun to do because you do not need a oven. So you can just make it on the camp-site or in the wild but you need a Dutch Oven (Heksenketel / pan) and campfire.This recipe is fairly basic and can be supplemented with what is available. Think of plums, cinnamon, various berries, nuts, etc. 

 - 200 grams flour 
- 150 grams butter 
- 125 grams granulated sugar 
- 0.5 vanilla baking powder  
- 3 eggs 
- 4 (sour) apples 
- 100 grams raisins 
- 2 spoons lemon juice 

Start by making a fire. It works best with briquettes, but Charcoal also works well if you keep a little eye and supplements where needed. I usually do this after a BBQ. Briquettes remain a long afterglow and there are ideal for a Dutch Oven to set up. You don't need to preheat the Dutch Oven like a conventional oven. 

Put the raisins for 15 minutes in hot water. Cut the apples in large pieces and place them in the Dutch Oven. Squeeze the juice from half a lemon over the apples and add the raisins. Sprinkle some sugar over the apple / raisin mixture and add a few cubes of butter (25 grams). 

Place the Dutch Oven on a few briquettes and close the lid. Place the apples in the Dutch Oven. 

Place 6-7 briquettes on the lid. The Dutch Oven is building in this way a uniform heat to the inside and apples will be heated.We will make now the batter. 

Place butter and sugar in a bowl and knead with your fingers into the butter sugar by squeezing. 

If it is a homogeneous paste place the eggs one by one and whisk the batter until it all is well mixed. Do that with a strong beat movement. 

Add the baking powder to the flour and sieve the whole in the batter. Mix together well. 

It should be soft and smooth batter. 

Open the lid of the Dutch Oven and spread the batter over the apples until everything is covered. You should hear the already delicious apples sizzling! 

Place the lid on the pan and cover it almost entirely with bricks (approx. 20 pieces). Bake in 40 to 45 minutes.Turn the lid a quarter turn every 10 minutes to avoid hot spots occur in some places and the cake will burn. 

Check the pie after 30 minutes. Prick occasionally with a clean skewer to see if the cake is cooked. 

Delicious with vanilla ice cream. Enjoy!

For step by step pictures, see here

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