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Preparation time : 15 minutes
Cooking time : 30
minutes
Difficulty : Easy
Price : Middle
Ingredients :
For 4 people
Two Boskoop apples
220 gr. Sugar
4 eggs
200 gr. of melted butter, and a lump
120 gr. flour with with yeast
100 gr of ground almonds
0,3 gr. saffron
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- Half-an-hour before, prepare your saffron by
soaking it in a small cup of cold or lukewarm milk. Filter.
- Pre-heat the oven (200°)
- Butter a mold and put it in the fridge for
15 minutes, and flour it (this way it's easier, and less flour
gets in the butter)
- Wash and peel the apple, keep the skin apart,
and slice or dice the fruits
- Separate eggs' yolk. Whip them with 120 gr.
sugar till they become white, add the flour with the yeast, melted
butter, apple slices and ground almonds, still mixing.
- Beat the eggs white until stiff, and delicately
mix them with the rest.
- Pour the dough in the mould, and put in the
oven for 10 minutes. Lower the temperature (160°) and continue
for 30 minutes.
- During that time, boil 10 cl water, the rest
of the sugar, saffron and milk, and the preserved apple peels,
for 5 to 10 minutes (depens how thick you want your syrup).
- Leave the cake cooling on a grid, then put
it on a large plate and pour the syrup.
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| You can also make this cake with pears, or a mix of
pears and apple. In such case, choose them quite hard and without
too much juice. |
| You like Moroccan food ? Why wouldn't you discover it
during one of our cooking
week-end ? You would learn with professional cooks, you would
discover spices in the souks, and learn to adapt traditionnal cooking
to european and modern conditions. |
