These apples are pretty. Goes from soft pink tone to pale yellow. The Rome Beauty are crisp, succulent and not excessively sweet. In fact these and fuji apples are our family favorites. Unfortunately these last apples can not find around here.
I could not still having a smile of satisfaction and joy when I saw the other day on the market close to home here.
I ate one and then I thought about what it can be done with them. As always the fridge was my inspiration and I saw half a bottle of sweet wine, that I had used to poached a few pears the other day.
The idea of a cake covered with a fragrant and crisp topped with a generous layer of poached apples would be a good ideia for a dessert, or for a tea time.So, I began to bake my delicious cake Hope you like my today's suggestion and have a good week.
3/4 cup all-purpose flour, plus more for dusting
1 Rome beauty apple , peeled and finely sliced
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons whole milk
1/4 cup grape oil or another vegetable oil
2 large eggs
Preheat oven to 325 /220°C Coat an 8-inch springform pan with cooking spray; dust with flour. Set aside.
Whisk together flour, sugar, baking powder, salt, milk, oil, and eggs in a medium bowl until smooth. Pour sliced apple. Bake until set and pale golden brown, about 40 minutes.
Topping 1 :Stir together butter, sugar, egg, and vanilla in a small bowl. Remove cake from oven, and pour topping over cake. Bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack. Remove sides of pan, and transfer cake to a serving plate
Apple layer :Put sliced apples and wine in a saucepan and bring to boil simmer for a minute and remove
Place apples over cake and serve
Makes 6 serves