James Martins Russian Sharlotka Apple Sponge Recipes

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JAMES MARTIN'S RUSSIAN SHARLOTKA (APPLE SPONGE)



James Martin's Russian Sharlotka (Apple Sponge) image

This recipe is from British celebrity chef James Martin who is particularly well known for his baking and sweets recipes.

Provided by Sarah_Jayne

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

8 ounces caster sugar
5 ounces plain flour, plus extra
plain flour, for dusting
3 eggs
1 tablespoon butter, for greasing
3 granny smith apples, peeled, cored and sliced

Steps:

  • Preheat the oven to 350.
  • Place the caster sugar, flour and eggs into a bowl and whisk together to make a thick smooth batter.
  • Grease and flour a deep baking dish and arrange all the apple slices to cover the bottom of the dish.
  • Spoon the batter mixture over the top and transfer to the oven to bake for 30-40 minutes. (To check if the sponge is ready, insert a skewer into the top of the sponge, if it comes out sticky, return to the oven to cook for another 5 minutes.).

Nutrition Facts : Calories 326.9, Fat 4.8, SaturatedFat 2, Cholesterol 110.8, Sodium 49.8, Carbohydrate 66.6, Fiber 2.3, Sugar 45.2, Protein 5.9

SHARLOTKA



Sharlotka image

Sharlotka is a traditional Russian apple cake. I like to make it in a deep pie dish and serve it with a brown sugar glaze in a fashion similar to a pineapple upside-down cake. However, the recipe may also be used (minus the glaze) to make a single loaf, mini loaves, or cupcakes. Traditionally, it is baked in a cast iron skillet.

Provided by Mike Zenk

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 8

2 Granny Smith apples - peeled, cored, and chopped
5 eggs
1 cup white sugar
1 cup all-purpose flour
¼ cup sour cream
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
  • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
  • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
  • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 41.9 g, Cholesterol 119.4 mg, Fat 4.8 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 369.4 mg, Sugar 28.9 g

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