Normandy Apple Cake
You've heard of Dorset Apple cake, although a quick scan of my bookshelves reveals no unanimity regarding ingredients. However, this is one cake that I've researched thoroughly and tested for you and that we can definitely claim as our own in Normandie. It's only connection to Dorset is the germ of an idea.
I wanted a recipe that would be easy to do - an all-in-one batter, no peeling of apples, and using local ingredients. Although walnut trees are common in this region I have no walnuts of my own and am deeply jealous of those who have. I regard them as absolutely essential to autumn baking. Many cakes suffer with dryness and that would never do for this, so I used Cidre Bouché Normande to ensure the batter has the softest of textures.
The apples (a quintessentially Norman ingredient) are eating apples, red skinned, washed, DRIED, cored and diced. Dried because you don't want them to sink. Do it at the last minute so they don't brown and you won't then need lemon juice. (I diced mine whilst the batter was in the mixer). Don't peel them - they retain their texture (and add fibre and colour) better this way. This isn't the time for Bramleys - completely the wrong flavour and texture. I used a local eating apple, but failed to remember which variety.
Spices are my passion and in this case I've chosen the slightly exotic fragrance of Melange Pain d'Epices, that wonderful sweet bread so much part of Christmas festivities here and served with foie gras in particular. The brand i use (Eric Bur) includes the usual cinnamon, ginger, nutmeg, cloves, but also star anise, black pepper, cardamom, coriander. and sweet paprika. A much more complex range of flavours than UK mixed spice.
Ingredients
230 g butter (very soft)
230 g Self-raising flour (farine a gateau)
1 tspn baking powder
230g soft light brown sugar (Sucre viergoise blonde)
4 eggs
pinch of salt
1 tspn Melange pain d'epices
100 ml cidre
4 eating apples washed, dried, cored and chopped into 1cm dice.
50g chopped walnuts. How finely is up to you.
Method
Preheat the oven to 160c. Prepare either a bundt tin (this quantity will not quite fill a standard NordicWare pan) or a round 20cm cake tin. Grease and flour well. (I didn't, I suffered),
Place the butter, flour, baking powder, sugar, eggs, salt and spice mix into the bowl of your stand mixer (or use a hand mixer). Beat for at least two minutes, adding cider until you have a soft dropping consistency. Then add the prepared apples and walnuts. Spoon into your prepared pan and bake at 160c for one hour. Test at the end of cooking time to ensure there is no uncooked batter on your skewer. Allow to rest for 10 minutes before turning the cake out onto a rack to cool.
Serve with the tea/coffee of your choice. In the morning it will be wonderful with a café au lait and reminds me of pumpkin spiced lattes grabbed on the way into work.
You will notice I haven't posted a picture of the entire cake this time. I admit I failed to prep my tin sufficiently and it came out in two pieces. Not a disaster (except to the ego), but a warning to all. If I were using a round tin, I would bottom line with parchment. As it is I prefer a bundt tin for this recipe so will grease AND flour next time. There will be a next time!
