Apple Season is Here

I am for the seasons, decidedly. Because what’s more glorious than the first strawberries of the year, finally, answering one’s yearning for balmy afternoons on the lawn with a good book. What’s more promising than the first sunkissed garden tomato against your palm, warm and soft and ever so ripe. And what’s more reviving than a bite into the first scarlet red apple, fresh from the tree, juicy and sweet, ever so reminiscent of paradise lost. 

The time for baking apple cake has come, October riding swiftly in on autumns wild wings, apple cake on a cold and wet afternoon, waiting for the sun to burst through the clouds, which at least in my realm he is set on doing each and every day and be it just for five minutes before the evening settles in. 

What you’ll need: 

  • 3 nice apples
  • 4 eggs
  • 150g sugar
  • Half a vanilla bean, scraped out
  • A pinch of salt
  • 150g butter
  • 100g flour
  • 0,5dl of calvados
  • Frangipane if you wish
  • Fresh cream
  • Two spoonfuls of sugar

How to cook it

Preheat the oven to 180°C with the fan. 

Halve the apples and take out the hearts. Cut into thin slices of about 2mm while leaving the halves unspoilt, so to be able to transfer them whole into the mould. 

Separate the eggs and whisk the yolks with the sugar and the vanilla scrape for at least seven minutes until you obtain a white and foamy mass. Cut the butter into cubes and add while continuing whisking for another five minutes. Then add the calvados and fold in the flour. 

Whisk the egg whites very firm, Marie Antoinette style, and gently fold under. Transfer to the baking mould and press in the sliced apple halves. 

Bake for 25 minutes and add the frangipane on top, continue baking for another 10 minutes. 

How to eat it

After a mad run through the meadows, rain in your face and the wind tousling your hair, finally safe in the warmth of the kitchen, apple cake with a dollop of whipped cream. 

8 thoughts on “Apple Season is Here

  1. What a lovely story and a perfect recipe to match it.

    I’m going to try this as we have loads of apples here but two questions: what is Marie-Antoinette style? And are you saying to beat the yolks for seven minutes and then start adding the butter and beating for another five after that? The cake looks delicious and it’s neat to see the slice of apple standing up inside the cake.


    • Thank you Lisa! Mother uses to peel the apples but I don’t, because the peel adds colour and I find also taste. When making this cake it’s worthwhile to beat/whisk forever. One thing is that the sugar should blend with the butter and egg, also I find that stirring things well helps to reveal a silky texture even after baking. Oh and Marie Antoinette, well, I use to say that egg whites are perfect when you could theoretically use them to build up one of those insane Marie Antoinette big hair coiffures 😄. Have a good day!

      Liked by 1 person

    • Liebe Bignetta, da nimmst du 100g Zucker, 100g Butter und ein Ei und gut mixen. Danach 125g gemahlene Mandeln dazu und im Kühlschrank ruhen lassen. Das lässt sich dann flach auswallen oder zerzupft auf den Kuchen geben, ist wie ein grobes Marzipan. Allerdings mögen’s nicht alle, daher optional. Viele Grüsse aus Jonvelle, die Sonne scheint gerade

      Liked by 2 people

  2. Delicious! My mother, who was a wonderful baker, made a very similar version of this apple cake. Fabulous with a dollop of whipped cream and a cup of her equally excellent strong German coffee. And I too am curious about Marie-Antoinette style. 🙂

    Liked by 1 person

  3. PS: Ah, I just found a reference in another recipe about Marie-Antoinette style. It’s beating the egg whites until they form high, stiff peaks, rather like M-A’s wigs. But of course. 🙂

    Liked by 1 person

    • Thank you for commenting, oh and I’m happy you’ve found the reference, it’s what I think perfectly describes how a perfectly whipped egg white is supposed to be 🙂! My grandmother originally was german, Kaffee und Kuchen, ach ja 😍…

      Liked by 2 people

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