I am back, wish I could say back with a bang. Let’s just stick to this simple cake for a while and then all the messy stuff on my disappearance. Apple, oh that is so fall, well just say I am thinking forward or more like I wanted to bake and apples is what I had on hand. We all know by now that I can’t keep things straight and simple so I added this amazing chai masala to the mix with some spelt flour. Spelt flour is a cousin of wheat with more nutty flavors. I am very new to alternative flours but this one is good to start with; less adventurous but flavors close to wheat.
I moved from the Motor City to the Big Apple that’s why I say THE move. Let me tell you something, moving to a smaller apartment less than third of my place in D is hard. Even after 3 months I feel things are not where it is supposed to be and it feels chaotic. So why move right? Well the city makes me feel alive, the energy is beyond amazing, draining yes but I still feel I am home. I just hope the busyness of life here doesn’t suck me like a tornado. Now the bad; like any new yorker subways, i still can’t get used to the obnoxious and despicable smells period. Close no. 2 is weather, just hate this hot plus humid thing and only a girl would understand what it does to our hair (any tips would be appreciated!).
I am happy to tell you that I am one of the editor for feedfeed, and my feed is Middle Eastern Desserts. As I am getting habituated to this new life, surrounded by so many creative people around me that every minute is something awe- inspiring. Looking at the Manhattan skyline at night is the best part of moving to this city and nothing beats a good old cheese slice with a chilled beer to finish the day.
This is a very simple cake but a classic German cake, stays good wrapped for few days. Apple and almond go very well together but addition of the spices through chai masala is what makes your taste buds go hmm and where you can’t pinpoint what flavor you get, a bit of cinnamon/ cardamom/ ginger. You can use apple pie spice or pumpkin pie spice if you have that on had. Try using the best almond paste you can find for clean and crisp almond flavors, avoid using marzipan which has higher percentage of sugar. I used mix of granny smith and fuji apples but use whatever you have on hand.
Adapted from Classic German Baking by Luisa Weiss
Serves 10 – 12
- 800 grams/ 4 to 6 apples
- 1 lemon, zest plus juiced
- 100 grams/ 3/4 cup plus 1/8 cup all purpose flour
- 50 grams/ 1/3 cup plus 1 tablespoon spelt flour
- 85 grams/ 9 1/2 tablespoons cornstarch
- 2 teaspoons baking powder
- 2 – 3 teaspoon chai masala
- 200 grams/ 1 tube of almond paste
- 1/4 teaspoon salt
- 225 grams/ 14 tablespoons/ 1 cup/ 2 sticks unsalted butter, melted and cooled
- 150 grams/ 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 4 large eggs, room temperature
- 75 grams/ 1/4 cup apricot jam, for glaze
- Place the oven rack in center and preheat the oven to 350°F. Prepare a 9 inch springform pan by lining it with parchment paper and butter the sides, set aside.
- Peel and core half of apples into half and slice each half into 6 slices. Toss half of the lemon juice and mix well to prevent browning or oxidation.
- Peel and core remaining apples and cut them into ⅓ inch cubes. Toss the zest and remaining lemon juice and mix well.
- Sift flours, cornstarch, baking powder and chai masala, set aside.
- Grate almond paste using big box grater into a stand mixer with paddle attachment. Add salt and melted butter and beat for 2 minutes, until smooth. Add sugar and almond extract, mix for 1 minute. Scrape the bowl once. Beat in 1 egg at a time for 30 seconds each in between.
- Add flour mix and beat slowly until just combined. Toss apple cubes and fold with rubber spatula.
- Scrape the batter into prepared pan, arrange the apple slices on top. Bake for 65 minutes, until tester comes out clean. Remove from oven and let it cool in pan on a cooling rack.
- Brush hot cake with heated (just until hot and bubbling) apricot jam for glaze. Serve once cooled completely.