Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Mrs. Dunlinson's Plate Cakes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 6 British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia. Ingredients 2 pounds Granny Smith apples, peeled, cored, and cut into 1 ½-inch chunks Juice of 1 lemon 1 pound raspberries 1 teaspoon butter, for plate Pate Brisee All-purpose flour, for work surface ½ cup sugar, plus 1 tablespoon for sprinkling 1 large egg, lightly beaten with 1 teaspoon water Directions Heat oven to 375 degrees with rack in center. In a medium bowl, toss apples and lemon juice. Gently fold in raspberries. Set aside. Coat an 8- or 9-inch ovenproof plate with butter. Set aside. Divide the pate brisee in half; roll out one half on a lightly floured surface, to a circle 1 inch larger than the plate, about 1/8 inch thick. Transfer to prepared plate. Mound the fruit in the center of the plate, and sprinkle with 1/2 cup sugar. Brush the edge of the pastry with water to seal crust. Roll out remaining pastry, a few inches larger than the plate, and place on top of the fruit. Trim off any excess, then turn the edges under to seal. Flute the edges with fingers or a fork, and make 2 or 3 slits in the top for steam to escape. Brush egg wash evenly over cake, and sprinkle with remaining sugar. Place plate on a sheet pan to catch any drips. Bake 40 to 50 minutes, until crust is golden and fruit is bubbling. Let cool on a wire rack 10 minutes before serving. Cook's Notes You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness. Variations For gooseberry or currant plate cakes, replacethe fruit in step 1 with 1 1/2cups sugarand 2 pounds (5 cups) either gooseberries(brown stems removed) or whole black currants. Pile sugared fruit onto the plate withthe rolled-out bottom crust. Sprinkle with 1/2cup sugar. Brush the edge of the pastrywith water to seal crust. Continue with step 3 in recipe. Print