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.