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Celebrating Fall with Apple Angel Cake


There is usually a story inspiring my posts? Some have a good plot, with attention arresting twists and turns while quite a few eh not much to write home about. Still, there is the story.

I really don't have any for this one. It is just Fall and that means apples and pumpkins and all things warm and cozy; Freshly baked just fits the theme and has an all-new allure. I mean, you just can't let Fall and the fresh nip in the air go by without saluting it with a warm baked apple, can you?! Nooo...


I still had apples from the nice big bucket we picked up at the farm. So, I was thinking, pie, but then, it just seemed too cliched. I know, it is a cliche only coz it works... everytime! But, still, I am thrill seeker and I wanted a new rush. So I thought, cake. Yes I know, nothing imaginative in that but with the twist of making it light and airy with a nice caramalised top of apples, the idea really appealed.

And, so it came to be; Angel Cake with Apples,Nuts and a hint of spice.


Traditionally, angel cakes are made in tube pans, which, I don't own. I made mine in a nice tall souffle dish over a bed of marinated apples and then just turned it over.

I really love the cake. It is fluffy and angel-like as intended and has a deep seductive spice note to it and ofcourse the apples... they are indeed the star and they shine .. shine on like a crazy diamond... isn't Fall just the mood for some Floyd?!

And, now if you'll excuse me, am off for another slice.. It is tea time! :)


Apple Angel Cake

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I used a souffle dish to bake. If you have a tube pan, go for the traditional look.

If the apples don't look caramelised enough when you turn the cake upside down, stick it in the oven for 5 minutes at the highest temperature on the top rack.

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4 macintosh apples
1-2/3 scant cups of flour
1 cup sugar
1 T honey
3 egg yolks
2 egg whites
2-1/2 scant tsp of baking powder
1/2 tsp salt
2/3 cup oil
6 T apple sauce
1/2 tsp + 1/2 tsp cinnamon
juice of half a lemon
1/2 cup of toasted almonds, chopped


Peel, core and dice the apples. Toss them in a mixture of honey, 1/2 tsp of cinnamon and a teaspoon of lemon juice. Set aside and let marinate until ready to bake.

Sift together the dry cake ingredients except sugar. In another bowl, cream the yolks and sugar. Add in the oil and apple sauce and whisk to incorporate well. Add the dry flour in three parts, whisking the batter each time to mix completely.

In a clean bowl, whips the whites till they form stiff peaks. Gently fold in 1 tablespoon of batter into the whipped whites to loosem them. Add whites in two parts to the batter, gently folding just enough to mix and until there are no streaks of the whites visible in the batter.

Quickly fold in a third of the apples and the nuts into the batter in just 3 turns. Do not over mix; the cake will lose the fluffiness.

To assemble, place the remaining apples in one layer at the bottom of the baking pan. Pour the batter over the apple layer. Bake at 350 degrees for an hour and a half or until a toothpick inserted in the middle comes out clean.


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