They are thick with sweet apples and rum-soaked raisins suspended in
soft, creamy cake."
The recipe is from Parisian pastry shrine Maison Kayser. These small apple cakes are usually sold from trays on the counter, often to youngsters hungry for an after-school treat and just as often to grown-ups longing for something sweet, simple, satisfying, and easy to eat out of hand. Rating: 4- out of 5.
Soft Apple Cakes: Dorie Greenspan - 'Paris Sweets'
Ingredients: makes 20
- ½ cup raisins (60g)
- 2 tablespoons dark rum (30g)
- Juice of ½ lemon
- 3 to 4 large apples, Fuij, Gala or Golden Delicious, peeled and cored
- ¾ cup all-purpose flour (105g)
- ½ teaspoon double-acting baking powder
- Pinch of salt
- 3 large eggs
- ¾ cup sugar (100g)
- 1 ½ teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted and cooled (60g)
- Soak the raisins in got water for 4 minutes, until they are puffed. Drain, drop them into a small saucepan and, stirring constantly, warm them over low heat. Remove the pan from the heat, pour the rum over and ignite the rum with a match. Swirl the pan until the flame goes out.
- Preheat the oven to 325˚F/160˚C. Line 20 muffin molds with cupcake liners.
Put the lemon juice in a bowl. Cut the apples into ¼-inch slices and toss them into the lemon juice.
- Whisk together the flour, baking powder and salt.
- Beat the eggs and sugar until pale and voluminous, add the vanilla. Fold the flour mixture into the batter, followed by the melted butter, apples and raisins.
- Spoon the batter into the muffin tins, filling each mold to the top. Bake for 25 to 28 minutes. Serve warm or at room temperature.
See you next week :)
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