1 1/2 cups
pinch of salt
(for whipping egg whites)
butter/margarine, at room temperature
large eggs (or 3 small ones), at room temperature
juice from 1 orange
(one third of a cup)
zest from 1 orange
(about 1 tbsp.)
Simple Orange Glaze Ingredients
orange zest (optional)
freshly squeezed orange juice
First, separate the yolks from the egg whites. Set aside in different bowls.
Grate the zest off the orange using a zester or the fine plane of your ...view middle of the document...
Turn the cake on to a cake rack, discard the greaseproof paper and allow to cool completely.
Dust with icing/powdered sugar or serve with dollops of freshly whipped cream. You can grate some orange rind over the cream for presentation and an extra burst of flavour.
Ingredients for Crust
2 1/2 cups
VERY COLD unsalted butter
Ingredients for Pie Filling
tart apples, peeled
(you can mix brown and white if you have both n if you prefer a sweeter pie, make this measurement three-quarter cup instead of half)
apple cider vinegar
For the Crust
Mix all the dry ingredients into a bowl and put the bowl into the freezer for about half an hour. The colder the crust ingredients, the flakier the crust will be. Cut the butter into small pieces and put back in the fridge to get them as cold as possible as well.
Add the butter into the flour and rub in quickly using fingertips or a dough blender if you have one. Don't over-mix. Once flakey and crumbly, add the very ice-cold water a little at a time and knead together. But don't over-work the dough, the less you handle it the better the results. The dough should be firm, not sticky. If it gets too sticky you can add a bit of flour.
Divide the dough into two halves, wrap each half separately in cling film and refrigerate for about half an hour. In the meantime you can start preparing your filling.
For the Pie Filling