Maggie Beers's Apple Rosemary Pudding Cake with Sabayon Jus

Directions

Preheat your oven to 375℉ (190℃). 350℉ (180℃) F if you have a convection oven. Grease and line the removable bottom of an 8 inch spring form baking tin with waxed paper.

Poached Apples

In a saucier pan or high-sided skillet add the wine, vinegar (or verjuice if you can find it) and rosemary. Bring to a boil. Add the apples, cover and reduce heat to a maintain a low simmer for about 10 minutes or until the apples are tender.

Strain the apples from the cooking liquid through a sieve over a 2 or 4 cup pyrex measuring cup to reserve the apple poaching liquid for later use.

To the saucier pan or skillet, add one tablespoon of olive oil and increase the heat to high. Once hot, add the cooked apples and sauté until beginning to caramelize, remove from heat.

Arrange the apple pieces in the base of the prepared spring from baking pan.

Olive Oil Pudding Cake

Beat the egg whites in an impeccably clean bowl until soft peaks from. Gradually add half of the sugar and beat until dissolved.

In another bowl, beat the egg yolks and the remaining sugar until pale yellow. Sift in the flour and baking powder, add the oil and ¼ cup of the apple poaching liquid. Mix to combine.

Fold in the whipped egg whites (gently) a third at a time just until combined.

Transfer the mixture into the spring form pan on top of the apples. Bake for 35 to 40 minutes or until the center springs back when lightly touched.

Remove and allow to cool in pan for 5 minutes. Once the pudding cake has cooled slightly remove the spring form ring and invert the pudding cake over on to a wire cooling rack. To do this, place the wire rack on top of the cake (gently) and quickly and decisively flip over.

Make the glaze:

Set aside two tablespoons of the poaching liquid for the sabayon.

Add the remaining apple poaching liquid to a small saucepan along with the sugar. Bring to a boil over medium heat and stir until the sugar has been dissolved. Reduce for about 2 minutes or until the liquid has been reduced by half.

For the sabayon:

Add 2 tablespoons of the poaching liquid, one teaspoon of sugar and two egg yolks to a heat proof bowl and place over simmering water.

Whisk continuously, heating slowly until light and frothy.

While continuing to heat (remove the bowl from the heat if you feel it’s thickening too quickly) whisk continuously until the mixture is smooth but thick enough to coat the back of a spoon. This is identical to making Hollandaise sauce.

When the consistency of the sabayon is to your liking, remove from the heat, continue whisking until cool. It may thicken slightly once cooled.

To serve, cut the cake into wedges, brush with the glaze and serve with the sabayon.