BAKE. Yes, fans and friends, we are back to what we do best, prepare some yummy food. Since it is me and not my Sweetie, we’ll be having dessert today. He’s the savory, spicy one of our duo.
Some foodie friends recently introduced me to a new cookbook, PIES: Sweet and Savory by Caroline Bretherton. I immediately got it from the library because I like to look at a book like this first, try some recipes and get the feel for it, before I plunk down dollars to make it my own. So far this book has a lot of potential. It’s filled with meat pies, quiches, filo pies, tortes and tarts. Some of the pot pies look great and I will revisit them soon but the recipe that first caught my eye was the Apple Tourte with Nuts and Raisins. They describe it as a French”pielike” classic, I think it is more cakelike. The picture was great, and I’m a sucker for pictures, so off I went to gather my ingredients.
7 Tbsp unsalted butter
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup self-rising flour
1 tsp ground cinnamon
2 sweet apples, peeled, cored and finely sliced
1/2 cup raisins
1/4 cup coarsely chopped walnuts
The rest is really easy.
Preheat oven to 350. Grease and line w/parchement paper the bottom of an 8″ round springform pan.
Melt the butter and set aside to cool.
Whisk the sugar, vanilla and eggs together in a large bowl. Whisk in the cooled melted butter until all ingredients are thoroughly mixed. Sift in the flour and cinnamon and fold it together well. Finally, fold in the apples, raisins and walnuts.
Pour the mixture into the prepared cake pan and smooth the top. As you walk your pan over to the oven watch out for cats who insist on getting underfoot, thinking you are going to drop chicken or grated cheese on the floor.
Bake for 30-35 minutes, until it is well risen and golden brown, and a skewer inserted into the center comes out clean.
Set it aside to rest for 15 minutes before serving warm with whipped cream, or cold as a cake (see, they now are saying cake!) Serves 8. Can be stored, well wrapped up to 2 days.
And baking on a cold day is a good thing, the temperature outside is up to -12. Who-hoo!!