I love it when recipes travel, are adapted, and are passed on from hand to hand. This is the case with this one. A few days ago, while I was recording my weekly columns on France Bleu Gironde with José Ruiz, he told me:
– You should ask for the recipe for the gingerbread we had the other day, it was delicious and yet I don’t like it at all.
– Ahhhhh, but you interest me!
As I think you don’t have half an hour to spare, I’ll keep it short, but this famous recipe that I’m passing on to you today was given to me by Maryline (many thanks), who got it from Chef Jesus who got it from a book that …..
Except I know why my colleague José likes it, he who doesn’t appreciate gingerbread. It’s because it’s not really one. In this recipe, there are eggs, apples, in short, rather unusual ingredients that would make the owners of #TheRealRecipe cringe, the same ones who are chasing Carlo Cracco because he dared to use a clove of garlic in the pasta all’amatriciana.
I’m going astray.
So here is the recipe for this apple and spice cake (sic) that we really enjoyed.
For a 30 cm long cake tin.
- 400 g of apples (about 2 apples)
- 250 g flour
- 125 g butter, softened
- 125 g brown sugar or 150 g light honey (e.g. acacia)
- 125 g hazelnut powder
- 2 eggs
- 2 tablespoons Van Houten cocoa powder
- 1 to 2 tablespoons rum (substitute 15% cream if you don’t like rum)
- 1 tablespoon cinnamon powder
- 1 packet baking powder
- 1 teaspoon vanilla powder
- 1 teaspoon clove powder (you can also crush them in a mortar)
While stirring, add salt, vanilla, cinnamon, cloves, nutmeg, cocoa and hazelnut powder.
Mix the yeast with the flour before incorporating it into the mixture previously made. Add the rum (or milk) and let the dough rest for about 15 minutes.
Meanwhile, butter a 30 cm long cake tin. Preheat the oven to 180° C (gas mark 6).
Wash, peel and core the apples. Cut them into thin slices 2 to 3 mm thick or grate them coarsely.
Immediately incorporate them into the dough. This one must be flexible and unctuous. If necessary, add a little more cream or rum. I added 3 tablespoons of cream.
Pour the batter into the pan and smooth it out. Put the cake in the oven halfway up and bake it for about 1 hour, until it has turned a nice brown color.
This cake can easily be kept for 2 to 3 days because the apples keep it soft.
Variants 8781 : You can replace the apples with 300 g of grated zucchini or carrots. Or with 12.5 cl of red wine. In this case, omit the crème fraîche or rum. You should always obtain a soft and creamy paste.
They’re not the same.