Sparks from the Kitchen

A deliciously apply, dense cake. The chunks of apples give a lot of texture and the custard cream spooned over the top is absolutely delicious!!

A few notes: this is a dense cake. I’ve made it a few times and each time I put all of the apples into the batter I think I’ve forgotten some ingredient becuase it seems like there are way too many apples for batter. But it’s correct. Essentially it’s baked apples held together by a delicious batter.  In my oven this takes only 45 minutes to bake completely. I have an oven thermometer so I know the temp is correct.  The custard-don’t skip it!!! It really does enhance the flavor of the cake.  The recipe says only 7 minutes but it takes me way longer for the consistancy to be correct.  I also love that I only need a few things to make this-I dont have to use my Kitchen Aid mixer or anything-just a whisk and wooden spoon.  Not that I don’t love my KA, I do! But sometimes you just want it to be simple.

Look at those apple chunks!!

Torta di Mele con Creme All’Inglese (Apple Torte with Custard Cream)

Ingredients: For the torte

• 2 1/2 cups (10oz/315g) cake (soft-wheat) flour
• 1 tsp baking powder
• 4 large eggs
• 1/2 cup (4oz.125g) sugar
• 2 tbps extra-virgin olive oil
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 1/2 lb (750g) cooking apples-such as Rome, Pink Lady or McIntosh, peeled, cored and cut into small chunks (think pinky nail size)

Ingredients: For the custard cream

• 2&1/2 cups (20 fl oz/625 ml) whole milk
• 3 large egg yolks
• 1/4 cup (2ox/6g) sugar
• Zest of one lemon

Instructions:

1. Preheat the oven to 350f.  Either oil and flour or spray a 9 inch springform pan with non-stick cooking spray.
2. Sift the flour and baking powder into a bowl.  In a separate larger bowl beat the eggs and sugar together until pale and creamy.  Add the olive oil, milk and vanilla and stir well to combine.  Use a wooden spoon to incorporate the flour mixture gradually into the egg mixture, stirring to form a thick batter. Stir in the apple chunks and pour into the prepared pan.  Bake until a toothpick inserted into the center comes out clean, 50-60 minutes. Transfer to a wire rack, remove the outside of the pan and let cool.
3. To make the custard cream, in a heavy bottomed saucepan over medium heat, heat the milk until small bubbles appear along the edges of the pan-about 5 minutes.  Note: it’s a good idea to take the milk out of the fridge for a bit before you start this so it doesn’t take the time on the stove to warm up from very cold.
4. Meanwhile, in a non-reactive bowl, combine the egg yolks, sugar and lemon zest. Whisk until pale and creamy.
5. Whisking constantly slowly add up to 1/2 cup of the warm milk to the egg mixture. Pour the egg mixture into the milk in the saucepan on the stove and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it-about 7 minutes. Do NOT let it boil. Remove the cream from the heat and stir for 2 more minutes. Strain it through a fine mesh sieve into a bowl. If chilling the cream cover it with plastic wrap pressing it down onto the entire top of the custart to avoid a skin. Refrigerate for 2 hours to 2 days.
6. Transfer the torte to a serving plate. Cut into slices and serve warm or cold, topping each with a small amount of warm or cold custard cream.

Makes 1 9 inch torte.

From Williams Sonoma Florence cookbook.  One of the best cookbooks on the planet!!!!