I am ashamed to admit, that I forgot our blog's second birthday on 30 November; almost one week ago. There are no excuses, but I hope there's a slim chance of you guys closing your eyes on my boo-boo after baking and devouring this wonderful cake.
Nothing screams, "Celebration!" more than alcohol or cake. But when you put alcohol AND cake together, it's almost assured that everybody will be having a good time. The beauty in the process of baking this cake, is that you only need 15-min from reaching into your pantry to popping the cake into the oven; together with a spatula, a large mixing bowl, a whisk, and a 9-inch springform/ silicon cake tin. The result after hardly any labour, is a refined and delicate cake that is caramelised on the outside, and moist, silky and custardy within. It's the kind of cake that can be eaten after lunch, at afternoon tea and, as a pre-bedtime treat, and most definitely, at a celebration.
French Apple Cake
Adapted from David Lebovitz
Ingredients:-
4 large apples, preferably a mixture of varieties- peeled, cored and cut into 1-inch cubes (I used two each of organic Royal Galas and Granny Smiths)
2/3- 3/4 cup of sugar (depending on sweetness of apples)
3/4 cup plain flour
3/4 tsp baking powder
pinch of salt
3 eggs
3 tbsp dark rum
1/2 tsp vanilla extract (triple this if not using rum)
115g butter- melted and cooled down
Method:-
1) Preheat oven to 180degreesC.
2) Mix together flour, salt and baking powder, and set aside.
3) Whisk eggs until very frothy.
4) Whisk in vanilla extract, rum, and sugar.
5) Add half of the flour mixture and whisk until just incorporated.
6) Whisk in half of the melted butter.
7) Repeat with remaining flour and butter.
8) Stir in the cubed apples and pour into cake tin. Smooth the top with a spatula.
9) Bake for 45min- 1hour, until toothpick inserted comes out clean. My cake took 45min to cook.
Storage: Cake keeps best in a cake dome for up to three days.
A cup of strong, black tea goes beautifully with it.
