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Rory Oconnell Tuscan Dessert Apple Lemon And Almond Cake

Rory O’Connell - Tuscan Dessert Apple, Lemon and Almond Cake

Rory O’Connell - Tuscan Dessert Apple, Lemon and Almond Cake

"I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make. The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season"

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Ingredients

  • 10g butter melted for greasing the parchment paper

  • 4 dessert apples

  • Finely grated zest of 2 lemons

  • 1 teaspoon vanilla extract

  • 250g caster sugar

  • 2 eggs

  • 150ml cream

  • 110g butter melted and cooled

  • 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds

  • 110g plain flour sieved

  • 1 ½ teaspoons baking powder sieved

  • 100g of apricot jam

  • 1 tablespoon lemon juice

  • 2 tablespoons of chopped sweet geranium leaves ( optional)

  • Course

    CourseDessert Side Dish

  • Serves

    Serves8

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Preheat the oven to 180c / 350 f / gas 4

Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.

Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest.

Whisk the vanilla, sugar and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.

Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.

Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.  Remove from the oven and allow to cool slightly.

While the tart is cooling make the apricot glaze. Warm the apricot jam and lemon juice in a small saucepan to just soften the jam. Do not allow it to boil as it dulls the flavour. Pass through a sieve pushing as much through as you can.

While the tart is still warm, paint the surface with the apricot glaze to achieve a shiny finish  and if using the chopped geranium, sprinkle on immediately after glazing the tart.

Serve warm with softly whipped cream.

Method

Preheat the oven to 180c / 350 f / gas 4

Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.

Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest.

Whisk the vanilla, sugar and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.

Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.

Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.  Remove from the oven and allow to cool slightly.

While the tart is cooling make the apricot glaze. Warm the apricot jam and lemon juice in a small saucepan to just soften the jam. Do not allow it to boil as it dulls the flavour. Pass through a sieve pushing as much through as you can.

While the tart is still warm, paint the surface with the apricot glaze to achieve a shiny finish  and if using the chopped geranium, sprinkle on immediately after glazing the tart.

Serve warm with softly whipped cream.

Used in this Recipe

  • Abernethy Butter 125g

    Abernethy Butter 125g

    €2.80

  • Ardkeen Quality Food Store Almonds 100g

    Ardkeen Quality Food Store Almonds 100g

    €1.87

  • Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    €4.25

  • McGrath’s Homemade Apricot Jam 340g

    McGrath’s Homemade Apricot Jam 340g

    €2.75

  • Nielsen Massey Vanilla Extract 60ml

    Nielsen Massey Vanilla Extract 60ml

    €9.50

  • Tate & Lyle Cane Sugar Caster Sugar 1kg

    Tate & Lyle Cane Sugar Caster Sugar 1kg

    €1.70

  • Nielsen Massey Organic Madagascar Bourbon Vanilla Extract 60ml

    Nielsen Massey Organic Madagascar Bourbon Vanilla Extract 60ml

    €10.99

  • Odlums Cream Plain Flour 2kg

    Odlums Cream Plain Flour 2kg

    €3.00

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