If you are unlucky enough not to have apple trees or a garden there are many places where the apples are free for us to pick – so you should not have to pay for them. Judging by the speed with which this cake disappeared from the bakers’ lunch today it seems popular. And people requested the recipe on the blog. For Julia and me it was a really good use of too many apples from the garden. It does not matter which apple variety, cookers or desert – it all works. The recipe comes from a friend in Hannover who got it from a friend again so I do not know its official name. It was given to me as:
Ursula’s crispy apple cake (without eggs or baking powder).
It is relatively quick to put together and usually without complications. Here is how I make it:
A handful of Italian Amaretti or Amarettini biscuits (the only really expensive ingredient but a pack usually gives us three to four cakes depending on size).
125g plain flour
1 pinch of salt
75g unsalted butter (or if using salted, omit the salt above)
30-40g sugar (depends on the amount of Amaretti and their sugar content, and your preferences).
Vanilla sugar or essence (1+ teaspoon)
Topping: 500-750g apples (more for the smaller apples from your garden)
optional: lemon juice
20+g sugar (depends on acidity of apples)
1/2 tsp cinnamon
25+g butter (ideally unsalted)
Crumb the Amaretti(ni) either in a kitchen mixer or by pounding them in a plastic bag). Mix the flour, salt (if adding) and butter to a homogenous mix (by hand or in mixer). When well mixed, add the amaretti crumbs and the sugar and keep mixing until well-integrated.
Core and peel apples, and slice finely into thin slices, sprinkle some lemon juice on to preventing browning.
Mix sugar and cinnamon in a small bowl.
Take a springform (average size, not small) and grease (one of those low-cal frying sprays is good for that) and press dough mix into spring form. Ensure you have a slight rim to contain the apples but does not have to be very high. If the dough is slightly crumbly it is ok as long as it kind of sticks together a bit. If it is too soft maybe let it cool a bit in the fridge or freezer. Then cover the dough with the apples in a pattern of your preference. Bake at 200 C for 30-40 minutes. The apples should at least be slightly browned at the edges before you take the cake out. The pastry should be crisp. Spread with the soft butter and sprinkle with the sugar/cinnamon mix. The more acidic the apples the more generous with this mix you should be.
Let cool a bit and then move to a cake plate. The bottom should be fairly thin but crispish. Enjoy. And make more cake.
And if there is enough response to this one I will put up another recipe for an apple cake that is using more apples, in a completely different way but also much appreciated.