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| I'd like to thank Jeffrey Nakamura for always finding some time to give me advice on how to take pictures etc. My pictures will never be as nice as yours...but I'm trying...:) |
Each
single time some friends had to drop by for a coffee, and each single
time we were invited somewhere for either a lunch, coffee, or dinner,
my brain started working full speed in order to figure out what to
prepare and offer to my guests or bring to our friends' place, that
everyone would have enjoyed. After racking my brain for many years,
and after offering many different kinds of cakes and desserts, I got
to the conclusion that if there's one thing almost everyone likes is
any kind of dessert/cake made with apples. The recipe I'm sharing
today is the one I make the most – along with the French Apple Pie
– and each time I served it, it didn't take long for my guests to
leave their plates empty and ask for more. :)
As in many of my other recipes, I use ingredients like spelt flour, brown
sugar, and goat milk, but you feel free to use “normal”
ingredients – as a friend of mine calls them – and you are sure
that the result will be as good as mine.
If
you don't have any particular intolerance or allergy, you can use the
following ingredients in the same amount suggested in the recipe:
All-purpose
flour instead of spelt flour;
Refined
sugar instead of brown sugar;
Cow
milk or any kind of milk ˗
water works, too ˗
instead of goat milk.
INGREDIENTS:
200
g (1 ½ cup) spelt flour (or all-purpose flour)
½
tsp (3 g) baking soda (or 2 teaspoons baking powder)
80
g (1/3 cup) low-fat butter with 50% raps oil
100
g (½ cup) brown sugar
½
tsp pure vanilla powder (or pure vanilla extract)
½
tsp natural pure lemon flavor
A
pinch of salt
3
eggs
1
or 2 Tbsp goat milk (or cow milk)
3
apples, peeled and quartered
For
the glaze:
2
Tbsp apricot jam
1
Tbsp water
DIRECTIONS:
Preheated
oven: 180ºC/350ºF
Baking
time: about 45 Minutes
In
a medium bowl, mix the butter and the sugar with an electric mixer
until well mixed and creamy. Add the eggs one at a time, mixing at
least 1 minute each time you add an egg. Then, stir in the vanilla
powder, the lemon extract, and a pinch of salt, and keep on mixing
for another minute.
Combine
the flour with the baking soda and fold half of this mixture into the
wet ingredients. Mix gently and then add the remaining flour combined
with the baking soda. Pour the milk into the batter and mix well for
2 or 3 minutes.
Butter
and flour a round cake springform pan – mine is Ø 24 cm (about
10”), but also a bigger one will work just as fine – and pour the
dough into it.
Wash,
peel, and quarter the apples. Cut
slits lengthwise in the external side of the apple quarters, but
don't cut all the way through. Place the apple quarters with the
sliced side up on the batter following the round shape of the cake
pan and in the middle, too.
Place
the cake pan in the preheated oven and bake about 45 minutes and
remove it from the oven when a toothpick comes out clean. Then, in
a small saucepan, mix the apricot jam and water over medium heat.
Stir constantly until the jam and water form a nice syrup. Remove
from heat and brush the top of the cake with the syrup.
