How many of you ever suffered a sudden Sunday craving for home-made apple cake, went to the fridge to fetch the ingredients and looked in dismay at the sorrowful sight of 1 lonely egg left on the shelf?
How can you possibly make a lovely, fluffy rich cake with just one egg? My all-time favorite recipe for apple cake calls for three!
That’s when my friend Barbara over at Sunday at The Giacometti’s came to the rescue. Her simple and yet moorish marble cake recipe requires 1 egg only because the lack of protein is heavily compensated by the generous presence of butter and the luscious mascarpone cheese, an Italian must-have in the fridge.
I twicked her family recipe slightly, adapted it to suit my need to use up a couple of lackluster apples, and, Ecco Fatto!
A moist, rich, fluffy, apple cake that required no extra trip to the shops.
That’s a Sunday treat!
180 gr -3/4 cup of sugar
80 gr -1/3 cup of soft butter
2 tablespoons of soft mascarpone (substitute with thickened cream if mascarpone is not available)
1 teaspoon of vanilla extract or paste
1 teaspoon of cinnamon powder
1/2 teaspoon of ground cloves
small pinch of salt
1 tablespoon of Calvados or any liquor you fancy (omit if you don’t like liquor)
230 gr – 2 cups of self-raisin flour, sifted
2 apples, thinly sliced, skin on
almond flakes to sprinkle on top
Preheat the oven to 180 C, 350F.
Line a loaf tin with baking paper.
Beat the egg with sugar until pale and fluffy. Add butter and mascarpone and whisk until well incorporated. Add vanilla, liquor, salt and spices.
Sift the flour and pour into the bowl. Mix it with a wooden spoon or a spatula until well amalgamated. Try to avoid over beating the flour, you don’t want to stimulate the gluten too much, otherwise the cake will turn out bit too dense.
Add the apple slices and mix them through the batter.
Pour the batter into the tin, sprinkle with the almond flakes and bake for 35/40 minutes, or until nicely bronzed on top and a skewer come out clean if inserted into the middle of the cake. Cool in the tin, at room temperature for at least 1 hour before slicing.