|Foto taken at 12 midnight in my dimly-lit kitchen.|
That was when this boerenappelcake (farmer's apple cake) recipe came to mind. I could not afford to make any mistakes anymore , since it was already midnight, and if it didn't work out, we would have to rush to the bakery the next morning to buy a cake. I did 2 cakes in tandem, one in the oven and another fail-proof moist chocolate cake in the rice cooker to save time, and luckily I managed to finish both before 2am.
Thank god this cake was a saviour, I couldn't slice and taste it at home, so I had to wait with bated breath to hear the verdict from the guests at my friend's BBQ party. I got a "dikke duim" (fat thumbs up) from all the belgian and dutch guests present at the party.
|Finally managed to steal a shot of the cake while everybody was not looking, hehe.|
So here is the boerenappelcake (farmer's apple cake) translated from Dutch into English. Adapted from Caroline Brouwer originally from the book "Appeltaart" by Janneke Philipi
200g unsalted butter at room temp
200g + 25g sugar
200g plain flour (I used patisserie flour)
10g (2 tsp) baking powder
3 tbsp milk
2 to 3 sweet apples for eating (I used 2 jonagold apples) *
1 tsp ground cinnamon
icing sugar (optional)
* In Belgium, they do differentiate between apples for eating (handappels) and apples for making apple mousse (moesappels).
1. Preheat the oven to 180 degrees celsius with both top and bottom heat and grease a 18 x 28 cm (7 x 11 inch) brownie pan and line the sides with baking paper that hangs over the sides.
2. Whisk in the stand-mixer or hand-mixer butter with 200g sugar and a little salt until soft and creamy. Beat in the eggs one by one.
3. Sieve the flour with baking powder over the mixing bowl and mix at low speed until the batter is smooth. Finally mix in the milk. Pour the batter into the lined pan and smooth out the dough. (I switched to using the hand whisk so that I could have better control.)
4. Peel the apples and remove the core, cut them into small cubes and toss them with 25g sugar and 1 tsp ground cinnamon. Sprinkle the apple cubes over the batter. (Do not press the apples into the batter otherwise the cake would become dense.)
5. Bake the apple cake in the preheated oven for about 40 min or until golden brown. Let the cake cool down in the cake pan. Sprinkle icing power generously over it and cut the cake into 8 to 10 blocks. (I was afraid the cake would brown too quickly just like my failed butter cake so I placed the cake pan 1 shelf lower than the middle shelf so that the top of the cake was at the centre, and I baked for 40 min at 180C, then I moved the cake 1 shelf higher to the middle shelf and left it bake for another 10 min until golden brown. You could just bake on the middle shelf right from the start but towards the end cover the cake loosely with aluminium foil if it is browning too fast. )
I initially wanted to reduce the total amount of sugar but I did not as this was meant for guests, and not for our own consumption, so the sweeter the better. I thought the sweetness was ok, it was not extremely sweet. I intentionally omitted the icing sugar on top, otherwise that would really be a sugar overload. This cake was really nice and moist, everybody liked it. This cake is highly recommended, a recipe I would keep for the future.
I love apple cakes, so if you have a good recipe to share, pls leave me a comment, thank you!