Sep 22, 2013

Apple-berry soft cake w/whole spelt

I grabbed this recipe book in a magazine shop in Udine, Italy. Rushed by husbands and kids, in front of a wall of publications, I wanted to scream! I took two books. I managed not spend over 10 I was on my way to a large store next door with walls of sunglasses.

Recipe adapted from Torte e Sfoglie della Tradizione
time: 20 min preparation + 1 hr baking + 30 min cooling

  • 700 g (1.5 lbs) apples
  • 115 g (5 oz) blueberries
  • 200 g (1 2/3 cups) spelt flour
  • 200 ml (5/6 cups) almond milk or any milk
  • 180 g (5/6 cups) sugar
  • 3 eggs separated yolks from whites
  • 4 g (1 teaspoon) baking powder
  • grated zest from 1 medium lemon
  • 1 teaspoon vanilla extract
  • pinch of salt

  1. Preheat oven to 180C/350F. Prepare a baking dish. 
  2. Peal, core and slice apples in thin half-moons. 
  3. In a bowl of a standing mixer with a paddle attachment, beat egg yolks, sugar, pinch of salt and lemon zest for 2 min of high. Add flour mixed with baking powder. Add milk and vanilla extract. Combine it all. 
  4. In a separate bowl, beat egg whites with a pinch of salt. Using a rubber spatula, fold slowly and gently beaten egg whites, apples and berries into the mixing bowl. 
  5. Pour everything into a prepared baking dish. Bake for about 1 hour. Take it out and let it cool in the baking form for at least 30 minutes.
  • the original recipe had regular flour and cow's milk
  • tight-flesh apples with a definite taste bake the best
  • spraying lemon juice on apple pieces prevents from darkening
  • the sweeter the apples the less sugar to be used; I could have added less
  • I used a glass 26x17x6 cm (10x7x2 inch)-baking dish lined with parchment paper
  • cake needs cooling time to firm up
  • it will taste like apples you pick

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