When I was in primary school we lived on Sydney’s North Shore in a suburb called Lindfield. If we won lotto I would probably spontaneously start looking at houses in Lindfield such is my love of that place, nevermind it is 30 years later and it has changed more than I care to accept or that our lives are now firmly etched into Sydney’s Northern Beaches, Lindfield and indeed the North Shore calls me back time and time again.
We had a little row of shops just across from the train station. There was Mr Steenbolm’s chemist, our doctor down the laneway, an old lady’s dress shop, a milk bar (owned by the compulsory and seemingly only Greek family in the area) and best of all, the cake shop. Most Saturday’s mum would take my brother and I to the cake shop for a treat. Mine? A pineapple passionfruit Â tart while my brother used to get a sausage roll. My GOD those sausage rolls were good.
There was a glass L-shaped counter, one side taken up solely with display cakes for birthdays, anniversaries and other celebrations. Remember when you would get those little figurines to sit on the top of the cake? I still have the ballerinas and Mum still has the cricketers that appeared on our respective cakes for years.
The other side was a hotbed of mock cream and sugar. Neenish tarts, Pineapple Passionfruit tarts, those marzipan green frog tarts (which I once begged mum for and proceeded to scar me for life on all things marzipan), palmiers, meringue mice, big fat wedges of vanilla slice, custard tarts showered in nutmeg, gingerbread men and a sugar topped apple slice. I must confess that apple slice never piqued my imagination as there was so much else vying for my attention. But then Fiona at Inner Pickle posted a recipe for an apple slice and all of a sudden I was 8 and back in that cake shop.
This is now on such high rotation in our house that if there is none people, Jasper in particular, get antsy. It is his absolute favourite above all else. It has kicked my lemon curd slice to the curb and THAT is saying something.
Fiona at Inner Pickle
- 2 cups plain flour
- 2tsp baking powder
- 1/2 cup sugar
- 125g butter
- 1 egg
- 2 cups of stewed apples (no added sugar)
- Preheat the oven to 180C and line a 27x13cm tin (I just make mine in a 20cm square tin)
- Process the flour, baking powder, sugar and butter Â in a food processor and thenÂ add the egg (don’t worry that the dough seems quite crumbly, it comes together)
- Divide the dough in two and roll out to fit the tin
- Top with the apple, then roll out the other half of pastry and place over the top (don’t get precious about it, if it breaks it breaks, I call this “rustic”)
- Brush the top with some milk and then scatter over caster sugar
- Bake for 25minutes
- Leave it in the tin and don’t cut it until it’s cool (it will totally fall apart if you do, ask me how I know) then store in the fridge.
So good. So very very good.