At my last tango session, Jane brought a homemade apple pie/cake for the class. It was as delicious as it was beautiful!! I don’t have her recipe, but here is a French-inspired apple custard cake that I had experimented with over some time. Very delectable, almost as that of Jane’s. Enjoy!
SPECIAL TOOLS:
Springform pan.
INGREDIENTS
- 4 granny-smith apples; 1 tbsp Calvados + 1 tsp lemon juice
- Dry ingredients: 1 cup whole wheat cake flour + 2 tsp baking powder + 1/2 tsp salt + 1 cup sugar
- Wet ingredients: 1 1/2 tbsp chia seeds soaked in 1/2 cup almond milk + 1/2 cup EVOO + 1 egg + 1 cup almond milk
- Custard : 1 egg yolk
- Upper crust: 1 tbsp almond flour; 1 tbsp granulated sugar
METHOD
Peel and core apples. Cut each apple into eight slices and cut each slice into about 3 pieces. Cover and microwave for about 3 minutes. Mix in the calvados and lime juice.
Cake-mix: Mix all dry ingredients with wire whisk. Mix all wet ingredients with wire whisk. Mix the dry and wet ingredients together.
Upper crust: Take a cup of the cake-mix and mix in the almond flour.
Mix the custard ingredients with the rest of the cake-mix. Mix in the chopped apples. Pour into the greased springform pan. Top with the upper crust and sprinkle with granulated sugar.
Bake at 325 F for 1 hour or until done.
NOTES, HINTS, TIPS:
- Grease the springform pan. Or, if possible, line the base with greased parchment paper.
- You can reduce the sugar to 2/3 cup+1tbsp.
- The microwaved apples will be rubbery, but not mushy. But it bakes perfectly.
- The almond milk in this recipe was homemade. So the almond flour can be fortified with the milk residue as well.
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