Monday, 13 January 2014

Foodporn: Lactosefree Apple Pie Nigella-style

One of my new years to-do's was to get more adventurous with my cooking, which considering the amount of foodporn on my Instagram seemed like a good idea. 

Luckily Christmas brought with it this little gem :). 

Watching Nigella romance food on TV, with her passion, her real-ness and her epic desserts (!), has definitely inspired me to get into trying more new things and find confidence in my cooking attempts.

Her recent book 'Nigelissima' certainly doesn't disappoint as it's packed with creative ideas, classic Italian goodies, quirky mains and scrumptious dessert, all with simple and easy-to-follow instructions (if I can do it anyone can! No... Seriously.). 

First up, home made Apple Pie!

I've loved this gem for as long as I can remember. It's up there on the top-list with the blueberry pie, cupcakes and strawberries with cream (it's a dessert. It just is, simple or not). 

Nigella's Italian Lactose-free Apple Pie (recipe serves 8)

100g Butter (Lactofree, either from Arla or the Dairy-Free range)
250g Plain Flour
2 Teaspoons Baking Powder
Pinch of Salt
150g Caster Sugar
2 Eggs
Zest of 1 Lemon
1 Teaspoon Vanilla Extract
75ml Lactofree Milk (room temperature)
3 Apples (Nigella suggests Pink Lady but any crisp ones work well)

1 Teaspoon soft brown or Demerara Sugar
1/2 Teaspoon Ground Cinnamon

1x Springform Cake Tin

Start by setting the oven to 200C, and butter up that springform tin. 

Mix up the butter and sugar until it's pale and creamy.  

Mix in the egg, and then add the flour, baking powder, salt, vanilla, lemon zest and milk. Mash it up to a batter with a soft consistency. 

Halve one of the apples, peel it and chop half into small cubes. (Be strong at this stage, don't eat the batter!! You can lick the spoon at the end!)

Mix this into the batter, and then pour your mixture into your springform. Then add the remaining apples (skin on) arranging them as you please. 

Mix up your cinnamon and demerara sugar together and sprinkle this evenly over the art piece. 

Once you're happy in the oven it goes for 45 minutes. Then leave it to cool down in the springform for about 1 hour before popping it onto a nice serving platter. Voila!

Yum! Enjoy the fruits of your labours, preferably with some (lactofree) cream or vanilla sauce. 


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