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Provencal Apple Spice Cake recipe

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)

  • Heat oven to 350°F (175°C). Greaseand flour an 8-inch round cake pan.
  • In medium bowl, combine flour, bakingpowder, allspice, cloves, and salt; set aside.
  • In large bowl, beat eggs, applesauce,brown sugar, olive oil, and orange rind until well blended. Stirin flour, mixing gently, until combined.
  • Pour cake batter into pan.
  • Peel and core apple; cut lengthwise into3/4-inch thick slices. Arrange slices in batter in a concentriccircle like the spokes of a wheel.
  • Bake until brown and firm, for about 30minutes.
  • Meanwhile, if desired, prepared CandiedOrange Rind.
  • To serve, invert pan to remove cake andplace cake right side upon serving. (This cake is sturdy andeasy to handle.) If desired, garnish center of cake with CandiedOrange Rind.

    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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