French Apple Cake
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French Apple Cake
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French apple cake, a moist classic with added raisins and a Calvados or rum glaze. Recipe adapted by chef Joël Robuchon with less sugar. Serve warm on its own or with a crème Anglaise for teatime or dessert.
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Ingredients
- 4 large apples Reinettes, Canada, Golden (or other large apples)
- 150 g (5½ oz/¾ cup) sugar
- 150 g (5½ oz/ ¾ cup) butter, unsalted cut into small chunks
- pinch ground cinnamon optional
- 50 g (3 tbsp) flaked almonds
- 3 eggs organic/free-range
- 150 g (5½ oz/¾ cup) flour, all-purpose
- 50 g (2oz/3 tbsp) Creme Fraiche or Greek yoghurt
- 30 g (2 tbsp) golden raisins
Apple Cake Glaze
- 50 g (2oz/3 tbsp) sugar
- 3 tablespoon water
- 50 ml (3 tbsp) calvados or dark rum
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Instructions
- Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Peel the apples and cut them into quarters, removing the cores. Place them in an ovenproof dish, sprinkled with 50g (3 tbsp) of the sugar and cinnamon, if using. Cover evenly with about half of the butter, cut into small chunks. Cook for about 15 minutes, turning over the apples half way through cooking.
- Meanwhile, butter the cake tin and line with the flaked almonds. Melt the rest of the butter.
- In a large bowl (either to mix by hand or in a stand mixer), mix together the 3 eggs, the rest of the sugar, cream and melted butter, including the leftover juices from the baked apples. Add the flour and raisins and mix until smooth.
- Lay the cooked apples evenly on the base of the tin and cover in the batter. Bake the cake for about 30 minutes (I found it needed 40 minutes, so check by inserting a skewer until it comes out clean).
Apple Cake Glaze
- Meanwhile, make a syrup in a saucepan with the sugar and water. Bring to the boil then remove from the heat and add the Calvados or rum.
- Remove the cake from the tin on to a serving plate and brush on the glaze.
Notes
- Calvados: this French apple liqueur can be replaced by Lambic (Normandy's equivalent from Brittany) or dark rum.
- Cake Tin: if using a regular cake tin without a loose bottom, line it with parchment paper - see FAQ how to do this easily.
- Serving Suggestions: this is so good it works well on its own but also good with a dollop of thick crème fraîche or, as chef Robuchon suggests, with a Crème Anglaise (this recipe is my variation, delicious with Chai tea, excellent combined with the apples).
- Best on the day of baking but can keep for up to 3 days if stored covered in the fridge. Just reheat slightly before serving.
- Nutritional facts (per daily value per serving): 23% total fat; 12% total carbohydrate; 5% dietary fibre, 6.9g protein.
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