This cake can be enjoyed at any time of day… in large quantities 😀 . It was my grandmother’s “go-to” recipe whenever she was expecting guests or simply wanted to indulge in something sweet. She would make it before my visits and always try to surprise me, but the delicious smell of warm cinnamon and cooked apples gave it away every time.
My excitement for this recipe is quite amusing considering I haven’t eaten a raw apple in years. I’m really not a big fan of the raw product, but if you pass me an apple cake, apple pastry or a glass of apple juice, I’ll be grinning like a little kid.
THE RECIPE (makes a 34 x 22 cm tray of deliciousness)
Ingredients – Plain cake base
*500 g flour
*200 g lard
*35 g sugar
*1 tbsp sour cream
*1 sachet dry yeast
*1 tsp vanilla extract
*1/4 tsp salt
- Place all the dry ingredients in a large bowl and mix together. Add the vanilla extract, sour cream, lard and eggs and mix well using your hands, being very careful to incorporate all the ingredients.
- Bring together to make a smooth ball. If the dough requires, add a few splashes of milk.
- Cover the dough with cling film and leave in the fridge while you prepare the apples.
Ingredients – Filling
*1.2 kg golden apples
*135 g sugar
*ground cinnamon, to taste (I added around 1 tsp)
*rum essence (optional)
- Prepare a large bowl for the filling. The apples will need to be washed, peeled and grated, after which the sugar and cinnamon can be mixed in.
- Transfer the mixture to a large saucepan and leave on low heat until the apples are well cooked, but not too dry.
- Remove from the heat and leave to one side while you prepare the tray.
Assembling and cooking
- Preheat the oven to gas mark 6/400°F/200°C
- Remove the dough from the fridge and cut it into two equal pieces
- Sprinkle some flour onto a flat surface and onto a rolling pin. Roll out the dough pieces individually, making sure they both fit nicely in the tray and they are roughly the same shape.
- Place one pastry sheet in the tray and, using a fork, poke the dough throughout the whole surface, to ensure it remains flat during baking
- Spoon the apple mixture in the tray and spread it evenly to cover the pastry completely. Place the second pastry sheet on top and, again, poke the surface with a fork
- Place in the oven and leave until golden (roughly 20 minutes)
It is best served cold. After you remove it from the oven, leave to cool completely, then sprinkle with icing sugar.
My mini holiday
The plan was to post this recipe sooner, but once my annual leave has been approved, the excitement and frantic packing began. I took a few days off to visit my home country and attend the Colibita Bike festival which promised sun, bikes, good music and incredible people. For me, it was the perfect opportunity to disconnect, relax and really enjoy the last few days of summer. My phone lay forgotten in the car for the duration of this trip, so I have hardly any pictures of my own, but there are plenty of incredible shots taken by my extremely talented cousin (who also happened to be one of the official photographers).
Colibita Bike Fest – Photographs by Diana Boariu