Ingredients
Cake
20 grams butter, melted
2 eggs
75 grams of sugar
1 gram of Kosher salt (2 generous pinches) 1/4 teaspoon
100 ml milk
¼ teaspoon vanilla
80 grams of flour
1.5 lb of Granny Smith apples (about three, large), peeled and cut into very thin slices (1/8 to 1/16-inch)
To Finish
Sliced almonds
Confectioner's sugar
or
1 tablespoon apricot jam
1/2 teaspoon lemon
Directions
1. Spray a loaf pan with nonstick spray and line it with parchment paper. Set oven to 350 degrees Fahrenheit.
2. Whisk together the sugar, eggs, and salt. Add milk, vanilla, and melted butter and whisk to combine. Add the flour and whisk until the mixture is smooth, and without lumps.
3. Peel and cut the apples into very thin slices (1/8 to 1/16-inch). Add apples and stir to completely coat them with the batter to prevent browning.
4. If using sliced almonds: Pour the mixture into the prepared loaf pan. Press and flatten the mix with a spatula. Add a layer of sliced almonds. Bake for about 1 hour, until the apples or almonds are toasted and the cake batter is baked when tested with a knife. Allow the cake to cool completely. Dust the cake with the confectioner's sugar.
If using apricot jam: Pour three-quarters of the mixture into the prepared loaf pan. Press and flatten the mix with a spatula. Add the remaining mixture arranging the apples laying in the same direction. Bake for about 1 hour, until the apples are toasted and the cake batter is baked when tested with a knife. Allow the cake to cool completely. Microwave the apricot jam and lemon juice for about 15 seconds to melt. Brush the top of the cake with the melted jam and allow to cool.
Notes
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