This is the sort of fall-aesthetic I always have in mind, and only in my mind. My actual fall doesn’t come with marigold-coloured skies, underground burrows, or even papery red leaves.
It’s all clouds and indecisively chilly weather, crowded transit and coats a bit too thin. It’s also apple time, and so then I forgive weather.
A little while ago I not-so-discretely alluded to my love for milkandbun’s sharlotka recipe. This cake is an adaptation of hers (and only after making the original twice!). It is in no means an improvement–my addition of ground almonds and use of spelt made a heavy sort of cake instead of the tall, light, and yet apple-laden and moist original sharlotka.
I still prefer the original, but I can never resist playing around with recipes–for better or for worse, it seems.
I don’t know when I’ll get tired of apples. I’ve been eating so many lately… and it doesn’t seem like anytime soon.
I thought maybe I should hurry up with some of these fall posts as it’s quite quickly becoming winter…
almond and rose apple sharlotka
- 2-3 apples
- 30 g ground almond
- 65 g all purpose flour
- 40 g spelt flour
- 3 large eggs
- 65 g sugar
- 1/2 tsp baking soda
- small spoonful of vinegar
- 2 tbsp water
- 1 tsp rosewater
- dried rose flower
Preheat oven to 375F. Line a 7″/18-cm springform pan with parchment.
Peel, core and slice the apples. Toast the almonds in a skillet until browned and fragrant. Whisk together the almonds and flours.
Separate the eggs. Add a pinch of salt to the egg whites and whip until stiff.
Add the sugar to the egg yolks. Mix the baking soda with a small splash of vinegar, then add that, the water, and the rosewater to the egg yolk mixture. Beat with a wire whisk until thick, pale and fluffy. Using a rubber spatula, fold in the egg whites gently.
Sprinkle the flour mixture overtop and carefully fold into the batter.
Spread half of the batter into the pan, and layer with 3/4 of the sliced apples. Add the remaining batter overtop, and arrange the remaining apple slices. Sprinkle with some dried rose flower.
Bake for 40 min-1 hour or until nicely browned on top and cooked through. Dust with icing sugar and serve warm.