This is a great cake with great results adapted from Lynette’s apple cake recipe.
I substituted the butter with 1/2 cup of sunflowers oil (only for personal preference) and I did not use butter in the frosting, Walnuts were my alternative to pecan (local product in Europe). I also made a bigger portion as a used a big mold.
I prepared this for a party, so that I made this a little bit more flat and I cut this in small pieces (finger food!). It was a great hit and it was very much appreciated!
Only one month and the spring will be here! Last year in September we harvested our apples and since now we have some in our not heated cellar. Our old apple trees gave us a lot these delicious fruits which I learnt to appreciate during the last years.
Apple is not equal to apple, we have old kinds of them, but I don’t know how they are called. Anyway I experimented with many recipes and so we never get bored from them.
Today I would like to present you a soft juicy apple cake with a special touch! It’s a special version of the famous Thurgauer (from Thurgau, Switzerland) apple cake: the addition of rosemary.
Today, herbs are not only used for savory recipes, the taste of sweets can be enhanced and the result will be upgraded with such a single step.
Note: the recipe fits for a baking mold of 26 cm (about 10 inches), but I made a cake of 14 cm (about 9 inches) plus a mini one for give away with some almonds for decoration! I also used small apples from the garden as they fit in both cake molds.
Many years ago I wrote down this recipe in Italian; we still call this tart in this way!
Long-long time ago I prepared this recipe with the daughter of a friend and I gave her the recipe as we knew that she will leave her family for her studies in another town. We did not met her and her family for ages, for years, until about one year ago we finally got again in touch and she remembered us that she got a recipe called “Torta di Mele Inglese”. What for a surprise: she is still preparing this recipe still now! While we almost forgot to prepare this for a few years. Why? Very simply, in the last year I tried so many new apple recipes and I did not open my old kitchen notes. “You should prepare this apple tart again, please!!!” was the comment of my family.
So now we are, I prepared and photographed this delish and I will prepare this more often; promised!
Compared to other recipes, this recipes requires less fat, less sugar and more apples!
It’s not only delicious and beautiful it’s also healthier!
If you don’t use ready-made apple sauce, the first thing to do is to prepare this now: peel, core and dice apples, add about half cup of water and place everything in the microwave at maximum for about 5 minutes. After this time use you blender (I use the hand blender) to prepare the apple puree (apple sauce).
With the food processor combine all the ingredients for the crust; if you don’t have a food processor begin cutting the margarine into the sugar and flour mixture with a fork, then add one the other ingredients and combine well still using the fork.
Grease a 9-10 inch baking mold with high border and press the dough in it taking care to prepare a 3-4 cm high border.
Preheat the oven to 180°C/350°F.
Now combine your apple sauce with the agar or with cornstarch. I use the blender.
Pour the mixture on the crust, and arrange the apple slices to caver the entirely the surface. Eat any excess slices! J
In a small bowl combine jam and brandy. Drop this over the apples and distribute it with the back of a spoon.
Top with the almonds and bake at 180°C/350°F for about 50 minutes.
Cool down completely before slicing.
Ww 11 smart points per portion (calculated as 10 portions in total)
I was asked to prepare sweet and moist apple/cinnamon rolls. I remembered a great recipe by Zurie called South African Roly-Poly Baked Dessert and so I decided to try the same procedure for my new recipe.
The recipe I used is a fusion of various recipes I made in advance, I used sourdough starter and the apples from the garden. In addition I used some of a ready-made poppy seed mixture filling about one third of the dough for this. If you want to try this variation, reduce the amount of apple filling.
I loved both filling, but I confess I loved the apple one as it taste more “fresh”. For this recipe I think light sour apples are the best!
Apfel Wähe or “Öpfel Waie“ in Swissgerman language (from Basel) is a very traditional recipe, every family has its recipe (or better recipes) and all are excellent.
The basic dough I used to make (Crust II) is a variation of the crust recipe form posted in the “Berner Kochbuch”, this is appreciated for the smooth thin and lightly salted dough. The second one is the recipe I adopted lately and I very appreciated for its flakey consistence.
If you are in a hurry, you may but pie crust or puff pastry instead; my family always say that all kind of homemade dough are better! Now I’m used to prepare the dough (even without measuring the ingredientsJ ) myself and in a few minutes the crust is ready. I’m very happy when somebody, usually my husband, helps me in peeling and slicing the apples. In this way this wonderful dessert is ready to be placed in the oven in only about 15 minutes! J Teamwork is always the best! J
Many people use cream instead milk for the filling, I know! I sincerely prefer it with milk not only because it is lighter, but also for the taste.
300 g all-purpose flour (you can mix 100 g whole wheat flour + 200 g all-purpose flour)
1/2 teaspoon salt
170 g margarine, shortening or butter
About 4 tablespoons iced water, quantity to adjust
Crust II: Smooth and lighter crust
250 g flour
1/2 teaspoon salt
80 g margarine or butter
90 ml water
3 kg apples, peeled cored and sliced
100 g sugar, best if brown sugar
1 teaspoon vanilla or 1 tablespoon grated lemon zest
3 tablespoons cornstarch
250 ml milk
Topping to dust
Powdered sugar, to taste
Cinnamon, to taste
For the flaky version: In a large mixing bowl, combine the flour and salt. Cut in the margarine with a pastry blender or a fork until the mixture is course. Sprinkle with iced water, a tablespoon or less at a time and toss lightly with fork. It is very important not to add too much water, or your dough will be tough. Add just enough water until it holds together.
For the Smooth curst: Combine all the ingredients and work/knead (best with a food processor or kneading machine) until smooth.
Press the dough into a rectangle and smooth the edges with your hands. On a lightly floured surface roll the dough to the size of the baking tray + 3 cm on each side for the border. I perform this step on a silicon sheet, it’s easier to transfer it to the tray. If you don’t have a silicon sheet transfer your crust to your pie plate by folding it in half or eventually in quarters, so it is less prone to tearing. Once you have it positioned in the pie plate, unfold the crust and press it into the plate gently, so it hugs the pie plate. Note: I use a ceramic tray and I don’t need to grease it, depending on the material you have you may grease and dust with flour before lining it with the crust.
Fold under the borders or cut out the excess and with a fork and pinch to make a fancy border. You can roll out the excess dough very thin and add it to the bottom of the crust overlapping the prepared base or use it to repair eventually holes or cracks.
Preheat the oven to 175°C/325°F.
Prepare the apples one by one and arrange the slices on the crust; you will see how many apples you need!
In a mixing bowls combine egg, sugar, vanilla and cornstarch. Stir until smooth. Add milk and stir again to combine.
Pour egg mixture over the apples and bake immediately for about 50-55 minutes or until the borders are golden brown and the bottom is done and light brown (check with a wooden spatula).
You can enjoy this lukewarm or at room temperature. Dust with powdered sugar or cinnamon if you wish!
Do you love chocolate? These very CHOCO brownies are for all those who love strong a chocolate taste and all chocoholics. The good thing of the recipe (except the chocolate J ) is that not so much time is required and with the microwave you can speed the process enjoy these very soon.
I’m not sure if I would have loved more nuts, but you can add more if you think it’s better for you.
I know I will make these again and I love to share as well as to save this recipe in a safe place.