Resolve, recant, regret….and the greatest of these three is regret…. but only until the second mouthful if the cake is good enough. We of the human race are generally rubbish (the forgotten R) at keeping our promises to which a quick glance at divorce statistics or any political manifesto will bear testimony. I mention this failing as I regularly resolve not to make another cake, or other sweet toothsomeness, and, with the same tiresome regularity, like a three legged nag, fall at the very first fence or, failing a good fence over which to fall, at the very first sign of a very good recipe. Through monastic self mortification and towering will power I have managed to remove regret from my gamut of emotions unless the cake is crap which, trust me, this cake is not. This cake is rich, round and rewarding….which is as good a template for life as I can imagine.
The recipe is adapted from one of Patricia Wells’ that is to be found in her wonderful “Provence Cookbook” Her chosen title of “Three Pear Cake” is not germane to my humble version which will be known as “One Apple Cake”.
60gms all purpose flour
12gms baking powder
1tbsp vegetable oil
75gms plain yoghourt
1/2 tsp vanilla extract
grated zest of a lemon
2 large eggs lightly beaten
4 apples peeled,cored and cut lengthwise into 16ths
1 egg lightly beaten
grated zest of a lemon
Butter and flour a 9″ springform pan
Heat the oven 210C
1.Combine flour, sugar and baking powder in a large bowl and stir to blend. Add vanilla, eggs, oil, Calvados, yoghourt and lemon zest and stir until well combined. Add the apples
and stir to coat them thoroughly with the batter mix.
2.Put the mixture into the prepared cake tin and place it in the oven. Bake until fairly firm and golden for about 40mins.
3.While the cake is cooking, in a small bowl prepare the mixture for the topping by combining sugar, egg, Calvados and lemon zest. Set aside.
4.Once the cake is firm to the touch and golden, pour the topping mixture over it . Return the cake to the oven and cook for a further 10mins. At this point cooks will use their own judgement as to the cake’s readiness by testing firmness to touch, using a skewer, etc.
5.Place on a rack to cool. After about 15 minutes, run a knife around the inside edge of the tin to free the cake. Remove and leave the cake on the cake tin’s base where it will be ready for serving at room temperature in wedges.