French Apple Almond Cake

Is it even Fall if you haven’t made an apple cake? There are so many recipes out there for apple cake that it was hard to choose, but any recipe that includes almonds and apples has my vote. I found this winner of a dessert on a website called The Sugar Hit and made it last year but never posted it. Hey, it’s time to make it again! 

I used a buttered springform pan, placing a piece of parchment paper on the bottom. I then layered some of the batter over the paper, and placed apples over the batter in a neat pattern. Repeat with the batter (don’t worry if you don’t get complete coverage), then more apples. When you’re finished with that layer, scatter the almonds and sugar topping all over, then bake. (I overbaked it by five minutes and the bottom layer was too browned.) Sprinkle with confectioner’s sugar when cooled. Enjoy with a cup of tea or coffee (and some vanilla sauce or ice cream wouldn’t hurt either).

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French Apple Cake

Author: Ciao Chow Linda via The Sugar Hit

printable recipe here

Ingredients

• For the apples:
• 3 medium granny smith apples (or whatever kind you like)
• 1 tbsp caster sugar (for you Americans, use superfine granulated sugar)
• pinch of cinnamon
• 1 tsp rum
• For the cake batter:
• 1 + ½ sticks (150g) butter
• ½ cup (110g) caster sugar (superfine granulated sugar to you Americans)
• 2 eggs
• 1¼ cups (185g) plain flour
• ¾ cups (85g) almond meal
• 1 tbsp baking powder
• 2 tbsp rum
• 1 tsp vanilla bean paste or extract
• 1 tsp. almond extract
• ¼ cup milk
• ⅓ cup sliced almonds, mixed with sugar and cinnamon

Instructions

1. Preheat the oven to 375F/180C and grease a 9 inch/22cm springform cake tin.
2. Peel and core the apples, then quarter them and slice them into thickish pieces.
3. Toss the pieces with the sugar, cinnamon and rum and set aside while you prepare the batter.
4. Cream together the butter and sugar, until they are light and fluffy, then add the eggs and beat them in well.
5. Add the remaining ingredients to the bowl and slowly mix or fold until everything is well combined. The batter will be very thick.
6. Scrape 2 thirds of the batter into the greased cake tin, and spread it evenly over the base (it will seem like there’s not enough, but there is).
7. Scatter most of the apples evenly over the cake mix, leaving enough slices for a second layer.
8. Then dollop over the remaining batter and spread carefully over the apples.
9. Add the rest of the apples, arranging the slices in a concentric circle.
10. Scatter over the chopped almonds and sprinkle with the cinnamon sugar.
11. Bake for 40-45 minutes or until a skewer inserted comes out without any raw batter clinging to it.
12. Leave to cool for at least 10 minutes in the tin, before carefully unmolding it and scattering over a little sugar to decorate. This is best served warm.

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Roasted carrots with salsa verde

Carrots are almost always the “understudy,” but they’ll take a starring role when you make this simple recipe. They’re so easy to roast in the oven, and with a simple salsa verde, these beauties are elevated to dinner party status. I love them equally well whether they’re warm from the oven, or served at room temperature, making them perfect as do-ahead veggies when guests are expected. Try to find these multi-colored carrots with the tops still attached. They make for a much prettier presentation.

Roasted carrots with salsa verde

Author: Ciao Chow Linda

printable recipe here

Ingredients

• 1 bunch of carrots (preferably multi-colored) with the stems intact
• olive oil to drizzle
• seasoned or herbed salt (preferably homemade)
• freshly ground black pepper
• FOR THE SALSA VERDE:
• 1/4 cup olive oil
• a handful of minced parsley
• one large garlic clove, minced
• 1 tablespoon capers
• coarse sea salt

Instructions

1. Trim the carrots, leaving a bit of green stem at the top.
2. Wash the carrots well, but do not peel.
3. Cut the carrots in half, lengthwise.
4. If they are especially large, you may want to cut them in half again.
5. Place the carrots in a roasting pan and drizzle with olive oil.
6. Toss the carrots in the pan to make sure they are evenly coated.
7. Sprinkle with the seasoned salt and black pepper.
8. Roast in a preheated 425 degree oven for 20-30 minutes, or until you can pierce the carrots easily with a fork.
9. Remove from the oven and either pour the salsa verde over them and serve immediately, or at room temperature.
10. FOR THE SALSA VERDE:
11. Mince the parsley finely, adding the garlic, capers and sea salt while you are mincing with a sharp knife.
12. Add the olive oil to the minced ingredients and pour over the carrots.

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