Isn’t apple cake the perfect fall fruit dessert? Here, this recipe from Danièle Gerkens, editorial director of ELLE à table, is a variation of a dessert from chef Yotam Ottolenghi. The good idea? Mix peeled apple cubes with cinnamon, five-spice and brown sugar. They are then placed on the cake mixer made up of butter, sugar, eggs, flour, baking powder, crème fraîche and salt. All without mixing. Thus, when tasting, the apples are not covered in dough but delicately coated with spices. A delicious and easy technique that guarantees an effective and perfectly scented result. To stay in tune with the season, why not imagine this delicacy with pears?
Sunday recipe: Apple and five-spice cake
Preparation: 20 minutes
Cooking: 1 hour
For 4 people
120 g of unsalted butter
120 g of sugar
3 eggs
275 g of flour
1 pinch of salt
1/2 sachet of baking powder
2 tbsp. heaped tablespoons of thick crème fraîche
4 large Limousin AOP apples
120 g brown sugar
1 tbsp. tablespoon of cinnamon
1 tbsp. five-spice soup
Mix the soft unsalted butter with the sugar. Add the eggs, flour, salt, baking powder and crème fraîche. Pour the dough into the bottom of a buttered springform pan.
Peel the apples, remove the core and cut them into 4 x 4 cm pieces. Mix them with the brown sugar, cinnamon and five-spice.
Spread the apples over the cake and bake for 1 hour at 170°/th. 5-6. Leave to cool before unmolding and serving the cake.
Discover the recipe for Apple and Five-Spice Cake
