This recipe fits right in with the autumnal weather at the moment making me crave comfort foods and hot drinks as if I’m about to hibernate. Ah, hibernation what an appealing thought… sleep through winter and wake up refreshed and hungry when the days are getting longer and the temperatures are on the rise. Shame, I’m not a hedgehog.
But back to apple and cardamom – what a great flavour combination! I could almost smell the spices coming off the screen when I came across Helene Dujardin’s recipe on her blog Tartelette.
She’s a French expat living in Alabama and an exceptional cook, food stylist and photographer who loves to cook with fresh seasonal ingredients. An expert in her field she’s written a book on food photography, styling, lighting and techniques called Plate To Pixel and is a member of Martha’s Circle – a network of blogs chosen by Martha Stewarts editors. Great credentials but what I love most about her blog is the fact that she comes across as very natural and easy going sharing stories about her childhood and family.
Case in point is the featured apple cardamom cake recipe which has been passed on by her Grandma, Mamie Paulette, whom she says smelled of apples and vanilla. What a gorgeous combination!
I hope Helene doesn’t mind me adding just one of my favourite ingredients: a good portion of cream, whipped or runny, I really don’t mind. Oh, and a nice cup of tea of course!
APPLE CARDAMOM CAKE
Makes one 9-inch cake
INGREDIENTS:
10 Lady apples (or 2 to 3 regular sized apples)
1 cup yogurt (250ml)
1/2 cup sugar (100gr)
2 eggs
1/2 cup olive oil (120ml)
zest and juice of one lemon
2 cups regular flour (240gr)
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
DIRECTIONS:
Preheat the oven to 350F (180 degrees). Position a tray in the middle. Grease one 9-inch baking pan and line the bottom with parchment paper. Place the pan on a baking sheet. Set aside.
Peel, core and slice the apples very thin (a mandoline works great) and place them in a large bowl filled with water and lemon juice to prevent oxidation.
In a large mixing bowl, whisk together the yogurt, sugar and eggs until pale (takes about 2 minutes). Add the oil and lemon juice and mix until well blended. Add the flour mix, baking powder, cardamom and cinnamon and whisk about 50 strokes until the batter is smooth.
Pour it into the prepared baking pan and position the apple slices (drained slightly) on top.
Bake for about 30-40 minutes until a knife inserted in the middle comes free of raw batter.
Enjoy and I hope you’re inspired!
More information | Tartelette
Photography | Helene Dujardin