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Whenever I hear ‘enjoy your life’, for some reason I think of the French. No one does it better than them – they eat their white gluten-filled bread, lots of wine and dark chocolate, carry off super cool outfits and have a je ne sais quois about them. And in my books, anyone who can eat baguettes with wine and still be a size 2 is living a very good life indeed.
So, when I received a truckload of apples (no idea who sent them, but I saw them in the kitchen), I decided a French apple cake was in order. The first time I had a slice of the French cake was at a friend’s house in Paris. She had done up a gorgeous meal in her tiny flat – that housed everything in a very neat way – and the meal ended with this lovely delightful slice of cake, with a bit of cream.
This French apple cake is a cross between custard, pie and cake – a complete play on texture and the details in creating this may sound like a fuss, but in typical French way, is hardly a sweat. The top of the cake is crackly, while the inside is soft and custard like with layers of apples – you achieve this by separating the batter mid-way and adding extra yolks into the inside batter, and extra flour into the top layer. This cake needs to be completely cooled before you serve, and a simple dusting of sugar is good enough, but a bit of ice cream or cream is even better!
Photo Credits: The Kitchen Trail
The Recipe
Serves 6
Ingredients
- 7 apples, peeled, cored and sliced
- 1 cup + 2 tbsp flour
- 3/4 cup castor sugar
- 1 egg
- 2 egg yolk
- 2 tsp baking powder
- pinch of salt
- 3/4 cup oil
- 3/4 cup milk
- 2 tsp vanilla essence
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 200C and grease and line a medium cake tin
- Whisk the whole egg with milk, oil and vanilla
- Add 1 cup flour, sugar, baking powder and salt and whisk
- Remove about ¾ cup of cake batter into another bowl and whisk the 2 tbsp flour into it and set aside
- In the main batter bowl add 2 egg yolks and whisk
- Then add the apple slices and gently combine to coat each slice
- Pour this batter into the cake tin and gently coax the apples together
- Pour the ¾ cup cake batter on top
- Bake for 25-40 minutes
- Remove from oven and let cool completely
- Serve with a dusting of powdered sugar on top and a dollop of vanilla ice cream or cream
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