Of Tea Time, Apples, and Cardamom (with Gluten Free option)
16 Nov 2011 Leave a Comment
in Brunch, Dessert, Party Food Tags: apple cake, autumnal, breakfast, brunch, cardamom, gluten free, tea cake, tea time
We at New Pi have been running around a lot these days, hosting a slew of festive events, and now I think it’s time for a tea break. If you’re thinking, ‘What events?’ then I really am sorry, and we ought to get you in the loop! We tend to have a good time (40th New Pi Party, Wine Freak Out, Local Holiday Sample Fair, all in the last three weeks) and it’d probably be even better with you there next time.
I’ll find a spot on here to link you up with our events calendar so that missing them doesn’t have to happen again.
Alright, shifting gears here. So you want a recipe? Is that what you say?
I was searching for something autumnal, with apples and spice, and ideally suited with brunch or afternoon tea. I found just what I was looking for on a beautiful blog here.
As I do, I tweaked it slightly, as I made it a couple times (regrettably because I made mistakes, all of which were avoidable and not the recipe’s fault – timing on my part and oven malfunction on… the oven’s part. Or the operator’s, but that’s a different story).
I made this cake into individual tea cakes by pressing compostable parchment paper into large muffin tins, pressing the folds to crease them to hold their shapes.
One important word to the wise: this cake is baked in two steps – the cake base bakes for 10 minutes, and then a topping is added and it finishes baking. I endorse completing the topping before putting it in the oven, otherwise you may have a partially baked cake waiting unhappily for you to hurry up and possibly sinking in the process. Don’t make the cake wait – do your prep work in advance.
With that advice, enjoy this cake! It’s a beauty, and tasty to boot.
(Gluten Free option) French Cardamom Apple Cake
Adapted from tarteletteblog.com
Butter a 9-inch round baking pan (or several 3 to 4-inch baking pans on a baking sheet, or lined large muffin tins for smaller cakes).
Prepare the topping:
In a medium bowl, whisk together the butter and sugar until fluffy (the quantity is too small for a stand mixer). Add egg and vanilla extract and whisk until smooth and reserve.
In a large mixing bowl, whisk together the dry ingredients. Separately, whisk together the milk, oil, and egg until just blended.
Slowly pour the liquids over the dry ingredients, whisking well to make sure that everything is well incorporated, about 40 to 50 strokes. Pour into prepared pan(s) and arrange the apple slices on top in a circular pattern.
Bake the cake(s) in the oven for 10 minutes. Remove from the oven and spread topping over. Bake an additional 20 minutes or until a toothpick comes out clean.
