FoodSkeletons

The bare bones of the plants we eat

Tag Archive: Allspice

Upside down spiced apple cake

Posted by t4ni4 Leave a Comment

Once upon the time there were 5 old wrinkling apples. They were getting older by the day but could still remember their life journey. From firm fruits attached to the branches of the tree to falling on the garden grass, picked from the garden grass and placed into Elena’s basket, passed from Elena’s basket to Tania’s plastic bag, from Tania’s plastic bag to the Algerian ceramic dish on top of the fridge. And there, with some other fruits the apples looked at me for a couple of weeks. Gone were the days when the sun would wake them up and the rain would shower them. Now they seemed to ignore the time passing, resigned to see the electric light at the end of the day and maybe waiting to see the first signs of softness in their flesh. For some strange (or not so strange) reason they were not getting rotten … they were giving me a chance. Finally, their glorious day arrived, I thought I would make an upside down cake with them! I looked for recipes on the web and on my cooking books and notes, and in a Frankensteinly way I made this upside down spiced apple cake taking elements from a supermarket recipe card and from the Girl Interrupted Eating blog (http://girlinterruptedeating.wordpress.com/2008/01/20/quick-apple-and-almond-cake/).

Think about the Little Prince next time when you are about to throw some food away and remember: L’essentiel est invisible pour les yeux.

Upside down spiced apple cake

Ingredients

  • 5 apples, peeled and cored
  • 1 lemon
  • ½ tsp allspice
  • ½ tsp cinnamon
  • 1 tbsp soft brown sugar
  • 110 g butter
  • 110 g soft brown sugar
  • 2 eggs
  • 110 g self-raising flour
  • 55 g ground almond
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ginger powder
  • ¼ tsp nutmeg

Preparation

Cut the apples in slices (you decide the thickness) and sprinkle them with the lemon juice, the table spoon of sugar, and the half tea spoons of cinnamon and allspice. Set aside.  Cream together butter and sugar and when creamy, add the eggs. Incorporate all the dry ingredients (preferably sifted) to the creamy mixture. You will have a thick batter. In a silicone tin, greased pyrex or cake tin lined with baking paper place the apple slices. Put the batter on top and even the surface (don’t be shy and use your fingers if necessary). Place in a preheated oven at 200 ºC / Gas 6 for 15-20 minutes. Check if the cake is fully cooked by inserting a toothpick in the middle, it should come out clean. This cake can be kept for a few days and works very well with vanilla ice cream.