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
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.