Gâteau aux pommes normand – moist apple cake from Normandy Recipe
This moist, buttery cake with plenty of apples comes from Normandy, a region famous for its orchards and cider. Here the apples are not just an addition, but the main star – there are almost as many apples as cake. The flavor is a bit like a cross between an apple pie and a simple sponge cake, but thanks to the rum or cider it has a slightly more “grown-up” character.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
8
Ingredients
- apples tart-sweet, peeled and cut into cubes - 4 pieces
- wheat flour type 450–550 - 150 g
- sugar - 120 g
- butter melted and cooled - 100 g
- eggs at room temperature - 2 pieces
- baking powder - 1.5 teaspoons
- milk - 60 ml
- rum optional, can be replaced with cider or apple juice - 1 tablespoon
- vanillin sugar - 1 teaspoon
- salt - 0.25 teaspoons
- powdered sugar for dusting after baking - 1 tablespoon
Main Ingredient:
apples
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a round 22 cm cake tin with butter and dust with a thin layer of flour, or line it with baking paper.
- Peel the apples, remove the cores and cut into medium cubes (about 1.5 cm). Set aside.
- In a bowl, mix the flour, baking powder, salt and vanillin sugar.
- In another bowl, beat the eggs with the sugar for 2–3 minutes with a mixer or whisk, until the mixture lightens slightly and becomes fluffy.
- Add the melted, cooled butter, milk and rum (or cider/apple juice) to the eggs. Mix until combined.
- Add the dry ingredients to the wet ingredients and gently mix with a spoon or spatula just until combined; do not overmix so the cake doesn’t become heavy.
- Add the diced apples and gently fold them into the batter so they are evenly distributed – there will be a lot of apples, that’s normal.
- Pour the thick apple batter into the prepared tin and smooth the top with a spoon.
- Place the tin in the preheated oven and bake for 35–40 minutes, until the top is nicely golden and a skewer inserted into the center comes out dry or with a few moist crumbs (but no raw batter).
- After baking, remove the cake from the oven and leave it in the tin for about 15 minutes to cool slightly. Then remove from the tin and let it cool completely on a wire rack.
- Before serving, dust the top of the cake with powdered sugar. Serve at room temperature or slightly warm.
Storage
In fridge:
4 days
Freezing:
Yes
Ciasto przechowuj owinięte w folię lub w pojemniku, najlepiej w chłodnym miejscu lub w lodówce, do 4 dni. Możesz je też zamrozić w porcjach do 2 miesięcy; przed podaniem rozmroź w temperaturze pokojowej i ewentualnie lekko podgrzej w piekarniku.
Recipe submitted by
Marek, Site owner
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