MARCELLA HAZAN'S APPLE CAKE. 25/10/13
I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge.
INGREDIENTS METHOD

Serves 8

900g/2lb crunchy apples

Juice of 2 lemons

160g/5½oz plain flour, plus extra for dusting

1½ tsp baking powder

200g/7oz sugar

135g/4½oz butter, melted, plus a little extra for the pan

3 eggs, beaten

2 tbsp grappa

250ml/3½floz milk

100g/4oz raisins, soaked in water for 30 minutes

Whipped cream, to serve

 

Preheat the oven to 180C/350F/Gas 4. Butter and line a 23cm/9in round cake tin. Peel, halve and core the apples, then slice them as thinly as you can before putting them in a bowl and squeezing over the lemon juice.

Combine the flour, baking powder and sugar in a bowl, then add the melted butter, eggs, grappa, milk and a pinch of salt and mix well.

 

Drain the raisins, squeeze them dry in a kitchen towel and stir them into the batter. Pour in the apples and any lemon juice and mix well until the slices are thoroughly coated. Pour into the cake tin and bake for one hour until an inserted skewer comes out clean. Serve warm or cold with whipped cream.

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MARCELLA HAZAN'S APPLE CAKE. 25/10/13
I’ve always thought of Marcella Hazan as more of a savoury person, but the few desserts she does are simple and delicious. I’ve adjusted this slightly by using grappa instead of rum. This is not your average cake, however, it’s almost more like a clafoutis than a sponge.
INGREDIENTS

Serves 8

900g/2lb crunchy apples

Juice of 2 lemons

160g/5½oz plain flour, plus extra for dusting

1½ tsp baking powder

200g/7oz sugar

135g/4½oz butter, melted, plus a little extra for the pan

3 eggs, beaten

2 tbsp grappa

250ml/3½floz milk

100g/4oz raisins, soaked in water for 30 minutes

Whipped cream, to serve

 

METHOD

Preheat the oven to 180C/350F/Gas 4. Butter and line a 23cm/9in round cake tin. Peel, halve and core the apples, then slice them as thinly as you can before putting them in a bowl and squeezing over the lemon juice.

Combine the flour, baking powder and sugar in a bowl, then add the melted butter, eggs, grappa, milk and a pinch of salt and mix well.

 

Drain the raisins, squeeze them dry in a kitchen towel and stir them into the batter. Pour in the apples and any lemon juice and mix well until the slices are thoroughly coated. Pour into the cake tin and bake for one hour until an inserted skewer comes out clean. Serve warm or cold with whipped cream.

YOU MAY ALSO LIKE
MUSSEL, FENNEL & TOMATO SPAGHETTI WITH PANGRATTATO. 15/02/14
VEAL ALLA MILANESE. 08/02/14
GRILLED PORK ESCALOPE WITH LEEKS AND SALSA DI ERBE. 29/03/14
CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14
TAGLIATELLE WITH LEMON, CREME FRAICHE AND ROCKET. 10/05/14
CAMPANELLE WITH LEEKS AND SAUSAGE. 03/05/14
QUAIL ROASTED WITH BUTTERMILK, SAGE & LEMON 07/06/14
FRIED SWEET RICOTTA RAVIOLI. 15/03/14
LAMB CHOPS WITH BROAD BEANS, PEAS AND NEW POTATOES. 21/06/14
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