There comes a time in every relationship when the honeymoon period becomes the comfortable, sometimes I take you for granted period. I know there has been a lack of communication between us. Sometimes there are days that we don’t get to talk or hang out. I miss those days. I know I have been busy and I may be busier in the weeks to come. Please understand…I think about you everyday. I dream about our warmest memories and what the power of our relationship can become in the future.
I miss you.
My dream of my blog getting me into my kitchen more has been sidelined for a while. I have been so busy that I only have been able to bake or cook dinner once a week. I promise I will blog at least once a week and if my schedule allows, perhaps more. I am looking forward to the harvest and the upcoming holiday season and sharing my recipes with you. Thank-you all, for your continuing support.
My oven and I did have a date with greatness this week. My house is over flowing with an abundance of apples and my favorite way to eat them, besides with cheese, is in a cake. I found this recipe, Apple Cake with a Crackly Meringue in a cookbook called, “The Italian Country Table”, by Lynne Rossetto Kasper. The cookbook is filled with comfort dishes from all over
Apple Cake with a Crackly Meringue is a show stopper. It has so many levels of deliciousness I don’t know where to begin. The crust has a buttery cookie flavor, the cake itself is moist and dense and sweet and lemony. The meringue tops the cake off with a crispy, chewy shell that holds the moisture in the cake. YUM!
Apple Cake with a Crackly Meringue
Torta di Mele
2 cups plus 3 tablespoons all-purpose flour
1 ½ cups plus 2 tablespoons sugar
Generous pinch of salt
1 ½ sticks cold butter, cut into small pieces
¾ cup milk
2 large eggs
1 teaspoon vanilla extract
Shredded zest on 1 large lemon
2 large apples (Granny Smith, Braeburn, or Gala), peeled, cored and cut into ½-inch pieces*
1 large egg white
- Place a rack in the center of the oven and preheat to 375. Grease and flour a 9-inch springform pan.
- In a large bowl, with your fingertips, rub together the 2 cups flour, the 1 ½ cups sugar, the salt, and butter until crumbly.
- Remove 1 cup of the crumbs and press them over the bottom of the pan and about ½ inch up the sides, make a crust about 1/8 inch thick
- Make a well in the remaining crumb mixture. Add the milk, eggs, vanilla, lemon zest, the remaining 3 tablespoons flour and the baking powder.
- With a whisk blend the mixture thoroughly without incorporating the crumbs.
- Then, with a wooden spoon stir in the crumbs until well blended but still a little lumpy. Fold in the apples.
- Scrape the batter into the pan.
- In a small bowl, beat the egg white until foamy
- Beat in the remaining 2 tablespoons sugar and beat until the whites barely stand in peaks.
- Spread over the top of the batter.
- Bake 65 to 75 minutes or until a knife inserted in the center comes out clean.
- Remove from the oven and cool 30 minutes on a wire rack.
- Slip off the sides of the pan and finish cooling the cake. Serve at room temperature.
Covered in plastic wrap, the cake holds well at cool room temperature up to 2 days. It keeps a week in refrigerator. (If it last that long)
*I used a variety of apples for the cake. I don’t know the names of them, but they are pictured above.