Provencal cooks often bake with the indigenousolive oil, producing simple, dense cakes, laced with season fruits,herbs, and spices. These sweets would not be served as dessertbut rather as a mid-morning snack with caf or after supperwith a glass of wine.
Recipe: Provencal Apple SpiceCake
1 cup cake flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup applesauce
1/2 cup packed brown sugar
3 tablespoons olive oil1 teaspoon finely grated orange rind1 Gala or Golden Delicious appleCandied Orange Rind (optional; recipefollows)
Makes 8 servings.
Candied Orange Rind: With vegetable peeler, carefully remove rindof an orange in wide strips, avoiding the bitter white part underneath.Cut strips into 1/8-inch thick strips and place in small panwith enough water to cover. Heat to boiling and cook 2 minutes.Drain orange strips and return to pan. Add 3 tablespoons granulatedsugar and cook over low heat until sugar dissolves into a thicksyrup that coats orange strips. Cool before using.
Protein: 3g; Fat: 6g; Carbohydrate: 30g;Fiber: 2g; Sodium: 178mg; Cholesterol: 50mg; Calories: 186.
Recipe courtesy of Washington Apple Commission.
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