After two months of rain, yesterday was finally a day with sunshine. Sunny uncle was shining in the morning, a bit much for my jogging. Never mind! At least I could jog instead of remain stagnant due to the rain. Yesterday came Connie who loves apple. We originally would like to have high tea at Hyatt. Unfortunately, it’s full. So she suggested to meet and chit chat at my place. So was her the buttery apple torte which I haven’t made for years. The only, first and last, might be a winter in Milan or Rome. Anyway, some where in Italy.
Was the cake good? Two women in two hours, only 3 small slices left. You can tell…..
The original recipe calls for 250g sugar but my version is only 100g butter. I put 75g flour instead of 125 which made the cake full of apples with the least amount of starch. Yummy!
115g butter, melted
2 Granny Smith and 2 Jazz apples from New Zealand, peeled, cored, sliced
75g all-purpose flour
1/2 tsp baking powder
A bit salt
2 eggs, plus 1 egg yolk
1 tsp vanilla
100 instead of 225g sugar
A bit cream to moist the cake since more than half sugar cut
Zest of 1 lemon
Confectioners’ sugar (optional)
Preheat oven at 190C.
Melt the butter. Reserve 90g for the cake batter.
Add the apple slices, lemon zest and the 25g butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.
In a small bowl, sieve together the flour, baking powder, and salt.
In a large bowl, beat the whole eggs and egg yolk until blended. Add the 90g melted butter, the vanilla and the sugar.
Fold in the flour mixture and the apples.
Pour into a prepared cake tin and smooth the top.
Bake 30-35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes.
Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.
Just before serving, dust the top of the cake with confectioners’ sugar.