Apple Cake Eden
Submitted by weedkill
European-style apple tart with a buttery crumb crust pressed into a flan pan. Grated apples layered with cinnamon and sugar, topped with a pastry apple design. Best served cold for clean slicing.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
60 minThis cake comes straight from the old country, where grating apples instead of slicing them creates a tender, jam-like filling that sets beautifully when chilled.
The crust mixes together by hand until crumbly, then you press it into the pan with a fork. Three-quarters lines the bottom and sides, while you save the rest to design a large apple shape on top of the fruit.
The clever trick? Draining the grated apples in a colander for 15 minutes pulls out excess moisture, so your crust stays crisp instead of soggy.
Kitchen Tips
- Use tart apples for the best flavor contrast with the sweet crust
- Grate whole peeled apples on the large holes of a box grater
- Press the crust firmly with a fork for even thickness
- Chill completely before serving for cleanest slices
Ingredients
Directions
Preheat oven to 350 and grease a 8 inch flan pan or a small round springform pan.
Mix flour, salt and baking powder.
With your hands combine the butter or margarine with the flour until the mixture is crumbly.
Add the sugar and lemon rind.
Blend the ingredients well and set them aside. Peel the apples and grate them on the large holes of a grater, apples are easily handled if they are left whole after peeling.
Mix them with the sugar and let them drain for a quarter hour in a colander.
Mix in the egg with the crust and knead them well.
The mixture will still be crumbly. With a fork, press ¾ of the dough evenly over the bottom and sides of the pan.
Add the cinnamon to the apples in the colander.
Spread the apples over the dough in the pan.
With the remaining dough design a large apple on top of the fruit.
Bake for 30 minutes, until the apples are tender.
The recipe amy be doubled for a larger cake.
Best served cold.
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