One of my classic treat for the autumn season: the apple cake.
This time, instead of using a rectangular or an oval shaped tin, I’ve baked the cake into a loaf-shaped tin and the result looks amazing; I love how the apple slices are gently incorporated into the dough and how both cinnamom and chocolate give a sweet touch to this extremely simple recipe. Perfect for daily breakfast!
Apple cinnamon bread
15gr baking soda
120gr brown sugar (I have used basterdsuiker)
4 tablespoon apple juice
5 tablespoon milk
2 tablespoon olive oil
2 sweet apples, sliced
Preheat the oven at 180°C. Mix flour with sugar into a bowl, add baking soda and mix. Pour milk and apple juice, add the egg and mix until you get a soft and well incorporated dough. Add finally some pinches of cinnamon, chopped dark chocolate and half of the apple slices, stir the dough with a spatula and put it into a baking tin suitable for bread. Add the remaining apple slices into the top of the dough with the peel side facing out. Bake for 45 minutes at 180°C. Serve at room temperature.
Easter holidays were so memorable for me and my family: we had a very great time all toghether and there was a special celebration for my baby-nephew baptism-feast. (I don’t believe in Christian religion no more, but I have respect for everyone, so I attended the ceremony anyway.) For the occasion we prepared a huge cake for 40 people like the ones you see on tv (… Cake Boss–Buddy Valastro and Choccywoccydoodah, you know? 😉 ) and I was asked to run wild with my imagination and decorate it. What a pleasant challenge! I do love creativity! So, with pink and white fondants, here it is what my imagination gave birth…
I was working with my brother and my sister in law from five o’clock to nine o’clock in the evening, my black trousers turned white but I absolute enjoyed every minute of my job!
These are my hand made roses…I always say: “If I didn’t study psychology, I would become a pastry-chef!” But I keep on working and dreaming on my greatest passion! I love baking and creating! 🙂
That’s the final result…
Everyone was so astonished and glad about the aspect, but even about the extremely delicious, while fatty, taste! We were so proud of our piece of art! 🙂
Yummy! This cake is sooo simple to make and sooo delicious to eat as aperitif or for a lunch-break.
It took me one hour to do the dough and prepare the filling both, so easy and fast, even if you have no spare time to cook and bake something home made on your self. But I take my time to cook. Always. Because I want to eat well.
Let’s move back to our cake.
A leek cake. A leek, raisins and nuts cake. Mmmmh. Fancy having a slice of it? 😉
Leek, raisins and nuts cake
For the dough:
300gr (wholewheat) flour
5 table spoons of oil
pepper and thyme
For the filling:
one big leek or two small
a handfull of raisins
a handfull of pecans, almonds, nuts (royale mix)
fresh herbs (oregano,thyme,basilicum,parsley…)
Prepare the dough mixing the flour with the oil, herbs and water untill you get a stiff pastry. Let it rest for half an hour covered at room temperature. In the meantime prepare the filling by washing and chopping the leek, sautè it in a pan and spice it up with fresh herbs. Add raisins and grinded nuts to the leek and mix all toghether. Roll out the dough in a round shape, fill a baking tin with it, spread the filling on and cover with another layer of dough. Riddle the surface with a fork and bake in the oven for 1 hour at 180°C. Serve it at room temperature.