Wednesday, 9 February 2011

Apple and goat milk yoghurt cake

Sunday morning.
6.30 a.m.
On goes the light.

Our daughter M. is pulling the duvet cover asking for her bottle …
It's no use telling her it's Sunday morning and it's no use pretending to sleep.
I stagger into the kitchen and make a resolution: since there's no chance of going back to bed I'll treat myself with something delicious, and I start peeling apples...
It has become quite a habit for M and me.
She gently asks for some of the diced apples sprinkled with sugar and cinnamon and offers to help while I weigh the ingredients.

I've tried many different versions of the 'apple cake' dessert: adding or removing sugar or flour, replacing milk with yoghurt, and cow's milk yoghurt with goat milk yoghurt ... and this recipe is the best result of my experimentations!

Ingredients (serves 6):

Apples: 4 apples (or 5 small apples)
All purpose flour: 150 gr
Baking Powder: 2 teaspoons
Eggs: 2
Unsalted butter: 80 gr - melted
Blond cane sugar: 4 tablespoons
Goat milk yoghurt: 200 ml
Lemon: juice of ½ lemon + 1 teaspoon
Breadcrumbs: 3 tablespoons for dusting the pan
Cinnamon: ¼ teaspoon, or more according to taste

For garnish:

Icing sugar (optional)

Peel, core and dice the apples. Place the apples in a large bowl and cover with one spoonful of cane sugar, cinnamon and the lemon juice, mixing gently. Slice the last apple and place in a cup, covered with water and one teaspoon of lemon juice.

Preheat the oven to 180° C. Meanwhile grease a pan with butter and coat with breadcrumbs.

Sift the flour and baking powder together in a bowl. Place the eggs and 3 spoonfuls of cane sugar in a large mixing bowl and, using an electric mixer, beat until fluffy. Add the melted butter (cold) and mix again. Add the goat milk yoghurt and mix until the batter is completely smooth. Beat in the sifted flour, and mix well. Add a few spoonfuls of goat milk if necessary. Gently but thoroughly fold in the diced apples.

Pour the batter in the baking pan and smooth the top with a spoon or a spatula. Cover with the apple slices and some butter flakes.

Bake the cake on the centre rack for 45-60 minutes. Use a toothpick to test readiness (inserted into the centre of the cake the toothpick should come out clean).

Let the cake cool and serve it sprinkled with icing sugar, accompanied with vanilla ice-cream or crème - fraiche.

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