I think it’s been a long time since I’ve baked something at all, especially since my mum is like a baking genius (seriously) and I simply don’t need to. Well actually I make quiches and the occasional banana bread, but I am definitely more into cooking (because you mostly don’t have to stick to the recipe too closely and throw in anything you want) than into baking. But some occasions demand doing things I don’t usually do, and this occasion is my boyfriend’s birthday today. Personally I think that last year’s football shaped chocolate butter-cream cake is pretty hard to top, although it was almost impossible to eat more than one slice and you have to shut down conscience telling you just how many calories you’ve just ingested. But it looked amazing. So this year the cake will be a bit lighter on the calorie side and a bit fruitier and for me definitely easier to bake. I got the recipe from a good friend of mine, tried it once last year and was positively pleased that it was so easy and the outcome was a rich and moist flavour. Let’s go:
- Grease and sugar for the cake-pan
- 1,5 kg sourly apples
- 3 tbsp. lemon juice
- 300 ml apple juice
- 1 package of custard powder (vanilla flavour) (for cooking: for half a litre of liquid)
- 4 tbsp. + 150g sugar
- 100 g soft butter, salt
- 2 eggs
- 150 g flour
- 1 level tsp. backing powder
- 1 cup (150 g) crème fraîche
- 1 tbsp. flaked almonds
- Powdered sugar for dredging
- Spit of wood
- First grease a springform pan (26cm diameter) and spread it with sugar. Peel the apples, quarter them, core them and cut them into pieces. Immediately sprinkle them with lemon juice.
- Take 5 tablespoons from the apple juice. Boil up the rest of the juice. Mix the custard powder with 4 tablespoons of sugar and 5 tablespoons of apple juice; stir it until smooth. Stir the mixture into the boiling juice and let simmer for about one minute while stirring. Mix in the apple pieces and take the pot from the stove.
- Preheat the oven (air circulation 175°C/Gas level 3). Mix butter, 150g of sugar and a pinch of salt, stir until creamy. Stir in the eggs individually. Sift flour and baking powder over the mixture. Add the crème fraîche and stir everything.
- Fill the dough into the pan and smoothen it. Spread the apples onto the dough. Bake in the oven for about 1 hour. After about 50 minutes sprinkle the almonds over the cake.
- After one hour check if the dough is baked right through by using the spit of wood. If soft dough still sticks to the spit, continue baking the cake for another 5-10 minutes. Let the cake rest in its pan for about 10 minutes. Then loosen it from the pan and let it cool. Sprinkle with powdered sugar.
Whipped cream with vanilla flavoured sugar or vanilla pulp is perfect to this cake! Or you could add some crème fraîche as well. Just try it, it’s really very easy, although it takes a bit of time since peeling and cutting the apple surely is a piece of work. But, it’s totally worth it and it fits brilliantly to the sunshine and warm temperatures outside my window. Hope you are inspired!