Abundance of apples, and another apple cake
My mum has a big garden. The garden has several apple trees that seem to be especially 'fertile' this year. My maternal grandma has also a big garden, with yet more apple-laden trees. While doing my 'I've just moved back home' rounds, I've been sent away with bags and bags full of apples each time. Juicy, crisp, delicious, fresh, ripe, organic, home-grown apples...
So I've been baking apple cakes. To be more precise, I've baked four apple cakes since last Saturday alone. No more, no less..
In anticipation of visiting my parents on Sunday, I baked my Canadian apple cake last Saturday, using coconut milk instead of regular and adding some coconut flakes into the crumbly crust. It was a pretty large cake and smelled divinely. However, K. had invited three friends (a couple and their 5-year old daughter) over that night to help us eat some little bites of delight, preceded by some delicious coq-au-vin he had prepared. In a moment of madness, obviously, I asked our guests if they'd like to try some apple cake. A short while later, there were just three meagre pieces left, barely enough to go alongside our breakfast coffee on Sunday. We had to take a shop-bought cake along to my parents that night:)
[I took a break from baking apple cakes on Sunday. Instead I baked a zillion tiny wild mushroom pierogis to take along to a birthday party on Monday night. I'll blog about these soon.]
On Monday I baked my simple apple cake, which was gone by Tuesday lunch time. Couple of slices were eaten by my dad's cousin who's helping to redecorate our house, and another slice went to another cousin of my dad, who popped by to give me a lift to city centre.
On Tuesday evening, I tried my luck with tarte tatin, rather successfully, may I add. The recipe can be improved upon, but it certainly looked and tasted the part. I'm ashamed to admit that K. and I ate this on our own - half for dinner on Tuesday, half for breakfast on Wednesday.
And on Wednesday I tried another new apple cake recipe, using curd cheese and grated apples. Again, my dad's cousin helped us with a couple of slices last night, we had a few slices for breakfast today (one for me, three for K, who enjoyed his with home-made cloudberry jam), and there should be plenty left for after-dinner treat tonight. Here's the recipe. The cake is different because it uses grated apples, which give a very moist and light texture to the cake. I liked it sprinkled with icing sugar, but please feel free to serve it with a dollop of cloudberry jam instead;)
Curd cheese cake with grated apples
(Kohupiima-õunakook)
Yields 10
Source: Õunaraamat (100 rooga)
500 grams curd cheese or ricotta
200 grams sour cream or creme fraiche
15o ml semolina
100 ml caster sugar
1 tsp baking powder
1 tsp vanilla sugar
1.5 tsp cinnamon
4 medium eggs, separated
4-5 tart apples, quartered, cored & coarsely grated (unless shop-bought, then no need to peel)
Mix the dry ingredients (semolina, baking powder, sugar, vanilla sugar and cinnamon).
Mix curd cheese and sour cream (or ricotta and creme fraiche), fold in the dry ingredients.
Add egg yolks and grated apples.
Finally, gently fold in egg whites that you've whipped until soft peaks form.
Pour the batter into a greased spring form (mine was 26 cm in diametre).
Bake in the middle of the oven at 200˚C for 40-50 minutes, until the cake is golden brown on top.
Let it cool slightly before serving.
Now. It's only Thursday today. I wonder how many more apple cakes can (should?) I bake before the week is up?
UPDATE 21.11.2006:
SpitoonExtra's Andrew made this cake and seemed to like it, if you believe his Food Diary. He had "2 Bloody large slices" on Sunday apparently:)
UPDATE 1.12.2006:
Milwaukee-based Yulinka made this cake for her Thanksgiving table.
So I've been baking apple cakes. To be more precise, I've baked four apple cakes since last Saturday alone. No more, no less..
In anticipation of visiting my parents on Sunday, I baked my Canadian apple cake last Saturday, using coconut milk instead of regular and adding some coconut flakes into the crumbly crust. It was a pretty large cake and smelled divinely. However, K. had invited three friends (a couple and their 5-year old daughter) over that night to help us eat some little bites of delight, preceded by some delicious coq-au-vin he had prepared. In a moment of madness, obviously, I asked our guests if they'd like to try some apple cake. A short while later, there were just three meagre pieces left, barely enough to go alongside our breakfast coffee on Sunday. We had to take a shop-bought cake along to my parents that night:)
[I took a break from baking apple cakes on Sunday. Instead I baked a zillion tiny wild mushroom pierogis to take along to a birthday party on Monday night. I'll blog about these soon.]
On Monday I baked my simple apple cake, which was gone by Tuesday lunch time. Couple of slices were eaten by my dad's cousin who's helping to redecorate our house, and another slice went to another cousin of my dad, who popped by to give me a lift to city centre.
On Tuesday evening, I tried my luck with tarte tatin, rather successfully, may I add. The recipe can be improved upon, but it certainly looked and tasted the part. I'm ashamed to admit that K. and I ate this on our own - half for dinner on Tuesday, half for breakfast on Wednesday.
And on Wednesday I tried another new apple cake recipe, using curd cheese and grated apples. Again, my dad's cousin helped us with a couple of slices last night, we had a few slices for breakfast today (one for me, three for K, who enjoyed his with home-made cloudberry jam), and there should be plenty left for after-dinner treat tonight. Here's the recipe. The cake is different because it uses grated apples, which give a very moist and light texture to the cake. I liked it sprinkled with icing sugar, but please feel free to serve it with a dollop of cloudberry jam instead;)
Curd cheese cake with grated apples
(Kohupiima-õunakook)
Yields 10
Source: Õunaraamat (100 rooga)
500 grams curd cheese or ricotta
200 grams sour cream or creme fraiche
15o ml semolina
100 ml caster sugar
1 tsp baking powder
1 tsp vanilla sugar
1.5 tsp cinnamon
4 medium eggs, separated
4-5 tart apples, quartered, cored & coarsely grated (unless shop-bought, then no need to peel)
Mix the dry ingredients (semolina, baking powder, sugar, vanilla sugar and cinnamon).
Mix curd cheese and sour cream (or ricotta and creme fraiche), fold in the dry ingredients.
Add egg yolks and grated apples.
Finally, gently fold in egg whites that you've whipped until soft peaks form.
Pour the batter into a greased spring form (mine was 26 cm in diametre).
Bake in the middle of the oven at 200˚C for 40-50 minutes, until the cake is golden brown on top.
Let it cool slightly before serving.
Now. It's only Thursday today. I wonder how many more apple cakes can (should?) I bake before the week is up?
UPDATE 21.11.2006:
SpitoonExtra's Andrew made this cake and seemed to like it, if you believe his Food Diary. He had "2 Bloody large slices" on Sunday apparently:)
UPDATE 1.12.2006:
Milwaukee-based Yulinka made this cake for her Thanksgiving table.
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