Sophies Apple Tea Cake With Carmelized Verjuice Syrup Recipe Epicuriouscom
APPLE TEA CAKES
Provided by Francois Payard
Categories Cake Dessert Bake Christmas Vegetarian Kid-Friendly Oscars New Year's Eve Apple Fall Winter Shower Healthy Christmas Eve Engagement Party Party Self Kidney Friendly Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 56 tea cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place butters in a bowl and microwave until melted, 30 to 45 seconds. Let cool 10 to 15 minutes. Arrange petit four cups on a large baking sheet. Combine almond paste and spreadable fruit in an electric mixer fitted with the paddle attachment and beat at medium speed until smooth, about 30 seconds. Scrape inside of bowl to incorporate all ingredients. Beat in eggs and egg white one at a time. Beat in flour at low speed until just combined, about 30 seconds. Add butter and beat until blended, about 30 seconds. Pour batter into a 1-gallon plastic resealable bag. Force air from bag and seal. Snip 1/4-inch piece off one of the lower corners and pipe batter into cups, filling them three quarters full. Place a few apple cubes on top of each cup. Sift sugar over cakes. Bake until light golden, 26 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.
SOPHIE'S APPLE TEA CAKE WITH CARMELIZED VERJUICE SYRUP
Steps:
- Method
- Peel and core the apples, then cut them into eighths and put them into a saucepan with 1/4 cup castor sugar and the verjuice. Bring to a boil over a high heat, then gently stir until the sugar has dissolved. Turn off the heat but don't move the pan. Leave the apple in this light syrup for 10 minutes, then drain, reserving the syrup (you should have about 3 fluid ounces).
- Preheat the oven to 180°C and grease and line a 22 cm springform tin. To make the cake, cream the butter and castor sugar until pale and thick. Add the eggs one at a time, beating well after each addition. (If the mixture starts to curdle, add a tablespoon of the measured flour to stablize it.) Sift the flour, bicarbonate of soda, cream of tartar and salt and add alternately to the egg mixture with the milk and vanilla extract. Spoon the batter into the prepared tin and smooth the top.
- Arrange the apple on the top in a concentric pattern, pushing the pieces into the batter slightly. Mix 2 teaspoons castor sugar and the ground cassia and sprinkle evenly over the top. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Let the cake stand in the tin for at least 10 minutes, then remove the tin carefully.
- While the cake is cooking, make the syrup. Have iced water ready in the sink or a large bowl. Bring the verjuice and castor sugar to a boil in a saucepan and cook until a deep, golden brown. Remove the caramel from the heat and cautiously add the reserved apple cooking syrup - the mixture may spit a little. Stand the saucepan in the iced water immediately to arrest the cooking, then pour into a jug ready to serve.
- To Serve
- To serve, brush the warm cake with the syrup. Put a wedge of warm cake onto each plate (one with a gently lip is best), then ladle over the syrup and offer with a hearty dollop of thick cream.
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