TUSCAN APPLE CAKE

This simple cake is all about fresh apples
More like a flan than a cake, this rustic dessert is chock-full of apples and incredibly moist, making every spoonful a pure delight. The list of ingredients is short, and for good reason: it’s all about the apples!

The delectable apples in this recipe can be cut into super-thin slices easily by using the slicing attachment of a food processor, although a mandoline or a box grater will do the job perfectly too.

Tuscan apple cake
makes 1 medium cake or 8 servings
active time: 30 min

• 4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g)
• 1/2 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• pinch sea salt
• 2 extra large eggs – at room temperature
• 1 cup organic sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 7 tablespoons unsalted butter – melted and slightly cooled
• powdered sugar as garnish
• 1 – 10″ non-stick round spring-form pan – buttered and floured

• Preheat oven to 375°F (190°C).
• Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
• Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute.
• Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.
• For full instructions please see : foodandstyle.com

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