Apple Sharlotka

This particular cake is a favourite in my house and down the market. It is sweet and fruity and light and you can have a nice big slice of it. It has No Added Fat and the tender melting quality comes from the apples.

This is a great breakfast cake, or ‘really need to grab something that’s not just fat and salt’ snack/lunch stop gap. Or it is just as wonderful warm from the oven with a spoonful of something creamy on top as an elegant end to a Sunday lunch or even a supper with friends.

Apple & Cherry Sharlotka Sliced

I am putting it in today, as again, this is going to help you out over Christmas, especially if you really do not want a steamed fruit pudding, an overly rich Chocolate cake or cloyingly thick cream pudding. It is ‘light’ it will tick all those boxes you want from a pudding without making you live to regret eating it (in more ways than one, no need for  6 hours down the gym after this).

I am giving you the recipe with Apples and with Apples and Cherries (I have a cherry tree in the garden, me and the black birds have an early morning feud over who is getting the best ones, generally I think they can have the ones near the top of the tree seeing as I can’t reach those ones 😉  And once again my  Mum’s instruction on bottling fruit means that I have a great stash ready for when I need them. Of course the Cherries in Italy are very fragrant and sweet but I am very happy to eat the slightly sour, bright red ones from my garden, especially as they have the added bonus of being ‘FREE’. I say go check out the hedgerows in the Autumn, you will be surprised at what you can gather on common ground, which may not look as pretty as the Supermarket stuff but usually tastes nicer.  So, anyway,  you choose which will suit your palette better

Apple Sharlotka

All together

Either

8 medium, tart apples, Coxes are my favourite, but really you can use what is in the fruit bowl no problem.

or 4 medium apples and 250g/10 oz canned/jarred/bottled cherries (drained weight)

3 eggs

7 oz granulated sugar

2 tsp vanilla extract

6 oz Self Raising flour

4 oz ground almonds

1 tbsp of Flaked almonds for the top

Sifted Icing sugar to finish

Preheat oven to350˚F/ 180 ˚C / Gas 4.

Line a 21 cm/9” can tin with buttered parchment paper. Use parchment if you can otherwise this cake will stick to greaseproof, not a total disaster but it’s a better looking cake with no bits nicked out of it.

My trick for lining pans (you can do all the measuring and drawing around if you like, but I just tear off a sheet that will definitely cover the pan plus an extra 2cm/ 1″ over the side lip. Screw it into a ball (go on!), now flatten it again, you can now butter it, or spray oil onto it . Now press it into the pan so it covers the bottom and comes up and protrudes above the edge of the tin. You are so going to love me for this.

Ground almonds in the base of the pan

Sprinkle 1 oz almonds onto base.

The size of the chopped apple

Peel, halve and core your apples, then chop them into medium-sized chunks.

Set the cut apples in a mixing bowl to one side. If you are using the cherries, then add these now.

The coated fruit

Sift the flour and the remaining ground almonds on top of the fruit and stir until they have a nice powdery coating.

Coating the fruit with the flour and almond mix

The eggs and sugar whisking to the ribbon stage

Put the eggs and sugar either into a food processor, or the bowl of your mixer and whisk them to the ribbon stage.

As they are whisking add the vanilla.

Folding the whisked eggs into the mix

Pour over the apples or apples and cherries mixture and then fold together the almond-y/floury/fruity/eggy mix. Just kind of stir with a lifting and turning over motion until just combined.

Pouring the mix into the pan

Pour  into the lined cake tin.

The flaked almonds on top of the cake batter

Sprinkle with flaked almonds.

Bake in the preheated oven for 1 hour to 10 minutes, or until a tester comes out free of batter.

Cool it in tin for 20 minutes, then tip out onto a cooling rack, peel off the parchment paper, and flip it back onto a nice plate.

Apple & Cherry Sharlotka

Dust lightly with icing sugar.

Apple & Cherry Sharlotka Sliced

Serve warm or cooled, dusted with powdered sugar.

This cake is available to order (for free collection or mail order UK mainland P&P £8) £16. Please email me scarletrositafood@btinternet.com

or message me at my Facebook page  if you have any dietary issues or needs that I can help with 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

or follow me on Twitter
https://twitter.com/ScarletRosita

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2 thoughts on “Apple Sharlotka

  1. That looks amazing, been looking for an apple cake recipe today funnily enough, I’ll be on it tomorrow!!! And Looooove the tip for greaseproof paper always puts me off measuring and cutting, you’re the best xxxxx

  2. Yeah I know the whole sheets and sheets of paper that never fits perfectly anyway, fine if it has to be presented for something but on a normal day, a cake for cutting and sharing, rustic authenticity is better 🙂

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