Apple Cake ~ Kanada õunakook
Just before Christmas Baby Rambutan baked an
APPLE CAKE. I knew its a matter of time I will test that recipe.
Well I have lots of old apples. No one will touch them so I have to “recycle”. At
Tartine La Gourmande she posted about food in your fridge that
Cela allait a la poubelle.. it was about to go to trash. I just finished cleaning my fridge when I read her post. I can’t stop thinking that I can never really bin food.
So I dug Stel’s archive and surprise surprise, her recipe HAS BEEN ADAPTED FROM NAMI NAMI. Glad she shared this recipe because many trying hard baker like me find this recipe easy to follow.
Nami Nami turned out to be the recipient of my Comfort Me parcel. She lives in Edinburgh ( I have been to Scotland but not Edinburgh!!!) Nami Nami been baking this cake in her teens in Estonia.
Recipe adapted from Pille ‘s “Maailma toite” or “Dishes of the world”
batter:
3oo ml. all purpose flour, sifted
1/2 tsp fine salt
2 tsps. baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
100 ml sugar
1 egg
50 grams of melted butter
100 ml whole milk
2 large apples, cored and cut into small cubes
crumb:
50 ml brown sugar
2 tbsps. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cardamom
2 tbsps. butter
preheat the oven to 400F.
mix the flour, salt, baking powder, spices and sugar.
mix the butter, milk, and egg, pour into the dry mixture and mix.
fold in the apple cubes. pour the batter into a buttered 8-inch cake tin, preferably springform or loose-bottomed.
mix the crumb ingredients, cutting butter into the mixture with 2 knives or a pastry blender.
bake for 30-40 minutes, until a toothpick inserted in to center of the cake comes out clean and the cake is a nice golden brown.
cool slightly at least 15 minutes.
Stel served hers plain and it was fancy-tasting enough! “but if you like serve with a drizzle of whipping cream or a scoop of vanilla ice cream.”
For me I served them with creme fraiche, I just played with those dark chocolate coffee beans to add contrast to the cake! It’s very light, my cake disappeared fast!
By the way that nutmeg is from Grenada, Windward Islands of the Caribbean.
Thank you Pille and Stel!
Good timing, I have problems in disposing this trentino´s melinda apples given by turtle relatives.
Sha, unsa man na sa bisaya ang cardamom?
Hi Sha – this must be my most successful recipe so far, as it’s been recreated by so many readers – either directly from my site, or indirectly (like you). I’m glad you liked this!
Hi Sha,
Yeah! I have your recipe now. I will definitely try your lovely cake. I used cardamom yesterday and was reminded how much I love this spice!
Merci!
Hi ate!! wow nice cake! I tried to cook leche flan today it was a little bit of a disaster though. Next time i will just fill in small amounts. Coz it looks like i was baking bread.
Hi Sha…The pastries sure look tempting. They surely taste heavenly I think. Just glad you are blogging again…More power.
Sha, my knees went week looking at your apple cake pictures. Seriously. Favorite ko kasi ang French Apple Pie ng Sugarhouse but I’m sure walang sinabi yun dito sa cake mo.
alam ko na yung feeling ni cookie monster kapag nakakakita ng cookie…na kahit minsan eh, nasa papel, gustong kainin! ganun yung naramdaman ko when i saw this picture on your blog. my, goodness! i’m gonna have to try this one out! i’ve just got to…
I am not sure if we have a local word for this. There are two main kinds of cardamom. The first, is called round or thai
JING: I have not encountered a filipino cuisine with cardamon.
So I wrote to Market Manila http://www.marketmanila.com to check with him cardamom in Bisaya as MM is from Cebu. His answer verified that indeed we dont have it!
cardamom and is scientifically known as amomum krervanh. It originated in Southeast Asia. Cardamom grows profusely in Java and other parts of Indonesia. It is used extensively in Thai cooking. I rarely see it in the PHilippines.
The other kind is black cardamom or Nepalese or FALSE cardamom known scientifically as afromomum subulatum. It originates from Northern India and grows in India and Pakistan. Both kinds are part of the ginger family. Cardamom is used extensively in Middle Eastern cooking.
PILLE: actually the batter is as light as the pear upside down cake I have done. Its really is the kind of cake that disappears so fast!!! anyway I love the crumble topping.
AM MAKING ANOTHER ONE THIS WEEKEND TO GIVE IT TO A FRIEND
BEA: Its easy delish and i joked to a friend its matter of cut mix and bake easy. Cant help myself having creme fraiche!
CHARLES: check your temp… did you use steam? Just try again dont let it stop you.. i have burned food, broken glass baking dish…ahh but I have not stoppped!
MAJOR TOM: I saw your site as listed for the Pinoy Blog Award.. am back here in Athens I was in France for few months.
TONI: Can I send you lots of apples so you can try this?
DES: you watch a lot of sesame street, try this one thanks to PIlle and Stel… your two boys will eat this one fast!
The original version doesn’t use cardamom nor nutmeg – you should try it with just cinnamon – it’s beautiful! Especially if cardamom is not widely available in the Philippines.
What can I say? This looks yummy! (“Yummy” has become a cliche term for me every time I leave a comment here, sorry.)
I love eating apple pies and the Swiss apple cake (shaped like mini donuts). Forgot how to spell it right in German. Had them at COOP Resto last Friday — CHF4.50 for five small pieces. Divine.
[…] Angelika just love it and I took a chance to bake another apple cake. This time I added an extra apple and milk. When I do a recipe for the first time I always follow the ingredients ( baking) but when I do it again I tend to experiment a bit. This one came out a little bit moist than the first. […]