Today I was feeling a bit nostalgic and also having a look
at my week fruits and veggies leftovers,
I noticed that I still had some of those amazingly saucy green apples from the
farm of my flatmate parents..
Green natural spotted apples ready to jump into a
winter stew (I made this for my other flatmate to stop him from taking
antibiotics) or in a apple pie, maybe personalized with an unusual frangipane filling.
Frangipane is not referring to the flower but to a French
recipe, and refers to a mixture of egg, butter, flour and almond meal to create
an amazingly delicious filling for tarts and fruit bases pies. I used a whole
almonds meal, which includes also the skin of the almonds that at the end gave a nice
rustic finish to the cake. I served it with an Italian latte, of which I will give
you tips and recipe.
Cake base
250 gr White flour
250 gr Whole meal flour
250 gr of room temperature butter
200 gr sugar
3 yolks
2 eggs
Lemon zest
Cake filling
5 Green apples
Juice of one lemon
Frangipane
2 eggs
100 gr butter
60 gr flour
100 gr Almond meal
150 gr sugar
Beat butter, sugar, lemon rind until pale, add remaining
ingredients and mix up until just combine. Refrigerate until firm.
Peel the apples and cut them in 2 cm slices and combine with
juice of one lemon and a spoon of sugar. Set apart.
Mix Frangipane ingredients and beat until the mixture
appears fluffy and pale.
Roll out half dough on a lightly floured piece of baking
paper, place it on a 24 cm round cake tin and refrigerate for 10 minutes.
With a fork make some little holes on the base of the cake
and cover it with apples and top up with Frangipane mixture.
Bake for 30 minutes at 180°.
Cool in tin and serve with Italian latte.
Italian latte:
Moka coffee machine
Italian ground coffee
Whole Milk
Sugar
Prepare the coffee adding enough water to come through the filter without overfloating.. Screw it strongly and put it on a small fire. Wait until
coffee has completely come out (it will take a bit longer than a takeway cafè latte).. In the meantime heat the milk to the boil. Turn off the fire when you see bubbles than add coffee, giving it a stir.
Place one teaspoon of sugar for each coffee cup and pour the
latte into it.
Serve it very hot and dip cake edges in the coffee..
