In case you haven't read my last post we were away in Canada for a couple of weeks - getting married!
I will bring you more about our travels in a future post, but in the meantime I am bringing you a recipe for a torte which our host Emmy made for us one evening. She kindly passed me the recipe so I could share it with you all.
Emmy is the wife of Disneyboi's cousin Lawrence and they put us up during our stay in Toronto. Emmy made a meal for us on our first Saturday, starting with a gorgeous prawn pesto pasta dish, which was followed by this torte. The only difference with the one I am bringing you today is the one Emmy made contained pears and as I still have tons of apples left from our bumper crop, I used them instead.
Either tastes good in the recipe. Emmy actually made another one later in our stay, and the second one used marzipan in the mix.
Although I'm not a huge fan of marzipan it tasted really good in the torte, and I decided to use some almond extract in the mix to replicate it as I had no marzipan in the house.
The mix is an easy to whip up cake batter, with the fruit coated in cinnamon and nutmeg, popped into the batter in a decorative fashion.
This torte is delicious warm from the oven, but also good when cooled. Both with a little whipped cream on the side is of course recommended! The outside of the torte goes all chewy like a cookie, which is absolutely scrummy.
Thanks again to Emmy and Lawrence for their kind hospitality during our trip!
Why don’t you have a go at making this torte and experience a bit of our holiday!
Emmy's Apple Torte
A fruity torte with a cakey, cookie texture!
- 2 ripe apples
- 2 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 125 grams plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Preheat the oven to 180c and line an 8" round baking tin with greaseproof paper.
Peel and core the apples and cut each into eights. Toss with the two teaspoons of sugar, cinnamon and nutmeg and set aside.
In a bowl, sift together the flour, baking powder and pinch of salt.
In a separate bowl, cream together the butter, 200 grams of sugar until light and fluffy.
Add the eggs, one at a time and beat in.
Add the extracts and stir in.
Add the dry mix and beat together.
Pour the batter into the prepared pan and place the apple wedges in a decorative pattern in the batter.
place it in the oven for approximately 30 mins until golden brown and a tooth pick comes out clean from the centre.
If the top browns too much when baking, tent the tin with foil.
Remove from the oven and allow to cool slightly then run a knife around the edge and invert onto a plate, then invert again onto another plate!
Serve with some whipped cream or a dollop of fat free yoghurt.
DetailsPrep time: Cook time: Total time: 5Yield: 1x8" torte