October time in my house was party time. First it was our birthdays, started with Dave’s birthday and followed exactly a week later with mine and then some other birthday invitation and MIL visiting with my husband’s aunt and then followed-up with a friend visiting from Melbourne. It was fun and taxing at the same time. Fun for obvious reasons and taxing because I had bid good-bye to my cook on Dave’s birthday and for the last party, I had a very bad knee (had hurt myself and the knee is really the wrong joint to hurt yourself in). I am fine now, thank you! So now you know why November will be good for me, I am going to keep off hosting parties and baking cakes this month (at least that’s the plan for now).
Anyway for the last party, where the friend was visiting from Melbourne, I made an adapted version of a recipe for Dorie Greenspan’s French Apple Cake (from here) and Nigella’s Chocolate-flavored Clementine Cake with Salted Caramel Ganache for dessert. Since there was no space in the fridge, I kept the Apple cake out when my friends came over. Don’t know if it was the fact that they were hungry or the cake was delicious, it was gone for good in under 5 minutes. Good that we managed to click a picture (even take a bite) of it before they arrived..
Here’s how you make it:
What you will need
3/4 cup flour
3/4 teaspoon baking powder
pinch of salt
2 eggs, at room temperature
3/4 cup sugar
3 tablespoons dark rum ( used Bacardi Black rum)
1/2 teaspoon vanilla extract
115g butter, salted or unsalted, melted and cooled to room temperature
1. Before you begin, preheat the oven to 350ºF (180ºC).
2. Grease/butter an 9-inch springform pan
3. Sieve together the flour, baking powder, and salt thrice.
4. Peel, core and chop the apples into 1-inch dices.
5. In a big bowl, beat the eggs until foamy, then add the sugar and whisk and then add the vanilla and rum. Add half of the flour mixture, followed by half of the melted butter and whisk then add the remaining flour and butter.
6. Fold in the apple cubes till they are well-coated with the batter and transfer the batter into the prepared cake pan and smooth the top a little with a spatula.
7. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. My oven took a lot longer to bake this cake (1 hour 20 minutes), so keep a watch on it 45 minutes onward. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. I left mine overnight in the tin inside my refrigerator.
The recipe says that the cake will keep for up to three days covered, my experience says that once you taste it, it won’t last you beyond a few minutes. Despite the small quantities of flour, sugar and egg, the cake wasn’t as small as I expected it to be. Good for you!.