Saturday, October 14, 2006
Today I made this cake from Australian Table July 2006, to take over to a friends house for brunch. I peeled my apples as they were a bit old & didn’t know how the skin would go in this state. The cake was very unusual, the pine nuts gave a very interesting flavour, the apples of course made it nice & fruity. A good cake if you don’t feel like anything overly rich or sweet.
Apple & Pine Nut Cake (Torta di Mele e Pinoli)
1 cup plain flour
1 teaspoon baking powder
½ cup caster sugar
2 large eggs, lightly beaten
125g unsalted butter, melted
4 medium unpeeled golden delicious apples, cored & thinly sliced
¾ cup pine nuts
grated rind of 1 lemon
icing sugar, to dust
Mascarpone, to serve
Preheat oven to 180c. Lightly grease a 20cm springform tin & dust with flour.
Sift flour & Baking powder together into a bowl. Stir in sugar. Make a well in centre & add beaten egg & melted butter. Stir, gradually incorporating flour to make a thick batter.
Fold in ¾ of sliced apple & ½ cup of pine nuts & lemon rind. Spoon into prepared pan. Arrange remaining apple on top of cake & sprinkle with remaining nuts. Bake for 1 hour and 5 minutes, cover with foil if browning too much, until a skewer inserted comes out clean.
Cool cake in pan for 10 minutes before transferring to a serving platter to cool completely. Dust with icing sugar & serve with mascarpone.