Friday morning…. I thought I will share with you this scrumptious apple cake recipe inspired by Ma Fleur d’Oranger recipe.
In my childhood – I know I talk about it a lot – we loved eating a famous cake called “Quatre quarts” which I think in English is something like Pound Cake. This cake is rich and is very good for tea time. Sometimes you might think it is a boring cake, maybe, but we just loved it. We were enjoying our slices and usually our mum would spread on top of it some cacao paste. Really good memories with this cake, children laughs… mouth and fingers full of chocolate…
One of my favourite dessert is certainly apple pies or “Tarte aux pommes” so after viewing My Fleur d’Oranger recipe it reminds me the pound cake and decided to change hers with this one and added the apple Tarte twist.
My daughters loved it and enjoyed every bit ! They were impressed by the apples flower on the top. I love the idea that they are building their memories the same way I did. Few years ago, I read once that childhood tastes, odours stay forever in your mind and as adults we tend to seek them… I love this idea of my daughters being comforted by a cake smell in a street remembering me…
So here is what you need.
- 175 gr butter, softened
- 175 gr castor sugar
- 3 eggs
- 175 gr self-raising flour
- 500 gr Golden apples
- 1 tbsp apricot jam
First start by preheating your oven to 180 degrees. Grease a 22-centimetre round cake tin.
Then beat the butter and sugar with an electric mixer until the mixture is light and fluffy. Beat in eggs, one at a time. Sieve flour into mixture and fold in thoroughly. The mixture will be quite stiff.
Peel, core and quarter apples, then slice them thinly.
Spread the mixture in the bottom of the cake tin. Cover the batter with the apple slices and try to arrange the apples in a wheel pattern over the top: you should obtain a beautiful flower.
Place in the centre of the oven and bake for 35 minutes.
To check if it’s ready, insert a skewer in the centre; it should come out clean.
Let’s cool on a rack. Then, mix your jam with some water and heat. With a brush sprinkle over the cake. Add a bit of ice sugar for a snowy look.
Note: For a classic cake pound, just do not use the apples. For a Danish twist, spread cinnamon and sugar on top before baking.