Above: Tahleah Styles’ ‘eggless chocolate and apple cake’.HAMPTON Park resident Tahleah Styles has whipped up her 15 minutes of fame.
Ms Styles eggless chocolate and apple cake featured in a That’s Life! magazine feature.
In January this year That’s Life! released the seventh issue of Reader Recipes We Love – a collection of 125 recipes submitted by readers from around the nation.
Ms Styles had her tried and true recipe published in the issue with home chefs around Australia now trying out her signature dish in their kitchens.
“My Mum passed this recipe on to me and it has now become a family favourite,” Ms Styles said.
“It is a very moist cake and great for those who suffer from egg allergies.”
The recipe for her eggless chocolate and apple cake, which serves six people and takes about 10 minutes to prepare and 50 minutes to cook, is:
Ingredients
– 400g can pie apples
– 1 teaspoon bi-carb soda
– 80g butter or polyunsaturated margarine
– 1 cup caster sugar
– 1 teaspoon vanilla essence
– 2 cups self-raising flour
– 2 tablespoons baking cocoa
– Chocolate Frosting, to serve (see below)
Method
1. Preheat oven to 180 degrees Celsius (160 fan forced). Grease and line the base of a 22cm round cake pan. Heat pie apples in a small amount of water. When apples are heated through, remove from heat and stir in bi-carb soda.
2. Meanwhile, use electric beaters to cream butter, caster sugar and vanilla in a large bowl. Fold through apple mixture.
3. In a separate bowl, sift flour and cocoa. Slowly fold flour and cocoa into apple mixture. Pour into prepared cake pan and bake for 45-50 min or until cooked. Transfer to a wire rack to cool. Spread with chocolate frosting and allow to set before serving.
Chocolate frosting
Sift one cup pure icing sugar into a bowl, add one teaspoon vanilla essence, two tablespoons cocoa powder, 20g soft butter and two to three teaspoons of milk. Mix until combined.
