fruit glorious fruit (cont’d)

Apparently I wasn’t satisfied with the pear muffins yesterday and decided to embark on yet another fruit journey. This must come as a surprise to the family who I’m pretty sure were simultaneously thinking “What happened to the Chocolate Monster??”, albeit with all-too-welcoming sniggers and sighs of relief, of course. Anyone following this blog long enough would have noticed by now that I add chocolate to almost anything. Even the smallest bit of chocolate rice sprinkles, the tiniest morsel of chocolate chips, or the slightest tinge of chocolate ganache would somehow make a dish seem more pleasing to the eye palate. At least to me.

 

Ever since I began my epicurean escapism, however, I’ve learnt that at the very least I know that there’s one food item out there which tastes great ala carte. And by ala carte, I mean sans chocolate, of course.

There is just something about the scent of freshly sliced apples caramelising away over the stove, or the sprinkling of cinnamon over baked apples in the oven that just makes all the peeling and coring worthwhile. Okay the peeling is not a problem, but i don’t have a proper apple corer, and let’s just say I don’t work well with the knife, after having had three near-misses of cuts today.

The day began with scouring through my pastry book with the intention of baking an apple tarte tartin. A quick search through the fridge reminded me that I still had streusel left over from yesterday’s muffins, so the plan quickly changed to apples+streusel something, and the first thing to come to mind was an apple cobbler or crisp. Then (yes I know, I take a very long time trying to decide on what to bake, and change my mind ever too often), I decided that I wanted something easier to distribute and slice, so an apple torte it was. With heavenly streusel topping it all off. Yumyum.

Soft, moist, and packed with juicy apples with added crunch of the streusel, this recipe is definitely a keeper. The lemon zest is absolutely a must, since it adds a wonderful flavour to the torte. And since the original recipe called for unadorned topping or slight confectioner’s sugar coverage, I reckon the torte is yummylicious on its own.

Apple Streusel Torte
(adapted from here)

125g + 1 tbsp butter
3 apples, peeled, cored and sliced
2/3 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs, plus 1 egg yolk
1 tsp vanilla extract
1 cup sugar
1/2 tsp grated lemon zest

Streusel topping:
1/2 cup butter, cold
1/2 cup sugar
3/4 cup flour
1/2 cup cornflakes
(optional)

1. Preheat oven to 190C.
2. Melt butter. Pour 6 tbsp of melted butter into a small bowl, and set aside. Add apples and remaining butter to a pan, and cook on low heat until the apples are soft and tender.
3. In a small bowl, stir flour, baking powder and salt. In a large bowl, beat eggs and egg yolk until blended. Add in the 6 tbsp of melted butter, vanilla, sugar and lemon. Stir in flour mixture and apples. Spoon into a round cake pan.
4. For the streusel topping, just mix everything with your fingers until it resembles coarse breadcrumbs. Scatter generously on top of the cake mixture. It should cover the whole cake.
5. Bake at 190C for 30-35mins.

10 thoughts on “fruit glorious fruit (cont’d)

  1. ovenhaven Post author

    You should! You won’t regret it, I promise.🙂 But watch the oven if you’re not making the streusel topping, though. I read that it browned too quickly for some.

    Reply
  2. liz

    hey just a quick question, how do you do 1 tbsp of butter? do you really measure it into a tablespoon cos that’s quite squishy isn’t it?
    your blog is amazing! i’m copying recipes as fast as i can and i can’t decide which to use first!

    Reply
  3. Pingback: for a spoonful of sugar « :: epicurean escapism ::

  4. liz

    i just made this yesterday. it went down really well with the family. mum’s raving abt it. however i think the cornflakes go a bit soft and not crispy anymore if kept for more than a day. and i just had a bit of a problem that i didn’t get- some parts of the torte were tough- the bottom or the sides(i dunno which) so when you pop a mouthful there were bits that were a little tough to chew. any ideas?
    fab recipe though. heaps of ppl want to try it.:)

    Reply
  5. ovenhaven Post author

    I’m glad your mum loved it. Yup, as with any bakes with cornflakes, the cornflakes tend to go soft when kept for some time, which is why I only include the cornflakes when I’m certain there wouldn’t be any leftovers for the next day. Perhaps the next time you should just omit that.

    As for the tough parts of the torte, I’m so sorry I can’t help you there, coz I didn’t face that problem. Were those parts overbaked? Maybe you could try fiddling around with the duration of bake, since every oven heats up differently.

    Reply
  6. liz

    alright thanks:) i think it might be that some parts of the top of the cake were left exposed. looking forward to more of your bakes!:)

    Reply

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