What to do when it is 14 degrees below zero

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 butterapple torte
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.

Top row: batter and batter with apples. Bottom row: baked tourte and next day.

Top row: batter and batter with apples. Bottom row: baked tourte and next day.

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.

Tourte batter in pan and Butchie waiting for manna from heaven.

Tourte batter in pan and Butchie waiting for manna from heaven.

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.

Did it turn out like the picture? Well no, but it sure tasted good.book pic

And baking on a cold day is a good thing, the temperature outside is up to -12. Who-hoo!!


10 thoughts on “What to do when it is 14 degrees below zero

  1. For the first time in 3 years, my husband got inspired to make bread yesterday (so cold weather and baking must somehow be related in his brain, too). It was delicious, of course, but your torte looks divine. Given the forecast, looks like I have to time to get in on the baking act, too.

  2. Yes–warm up the kitchen and your senses with the fragrance of baking and the cold days fly by! I also have that cookbook and will try that recipe. Thanks Jeanne.

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