-from the not so often used kitchen of Vanessa Rehac.
Here is a nod to our Celtic roots. Now I found several recipes and they are all quite similar. This is how I made mine. Feel free to adjust as you like. Serves 9
Gather Up Pan 8"- 9" round, square or springform
Large bowl /small bowl
3C. Flour 2 t. Baking Powder (fresh, check your date)
1/8 tsp salt (I just sprinkle in some)
1/4 tsp Nutmeg (maybe a little more)
1/2 -1tsp Cinnamon (I'm a fan)
1/4 tsp Allspice
1 stick COLD Butter
1 C. Sugar ( 3/4 C. if using sweet apples)
4 large apples (your choice, I mix them between granny smith and what I have)
2 large eggs
3/4 C Milk (the Irish prefer whole) I use 1/2 C. 2% and a 1/4C. half & half or cream
Sugar for sprinkling the top
Custard:
6 Large egg yolks (after baking this you can make an egg white omelet the next morning)
6 Tbs sugar 1.5 C. WHOLE Milk (or use my trick above, it has to have some fat) 1.5 tsp. Vanilla
Let's bake a cake!
Grease and flour your pan.
Preheat oven to 375º
Sift flour, spices and baking powder into large bowl
Cut butter into the flour, using your fingers or a pastry cutter until it resembles fine crumbs
Stir in sugar
Peel, core and slice apples. Suggested you make 1/4" slices and then cut those in half or thirds depending on the apple size. You want small squarish apple pieces.
Toss apples in flour and coat. (Yes, this is where it gets a little strange)
Beat the eggs and milk together in the small bowl.
Pour into the large bow.
Get the strongest large spoon or spatula you have and mix this until all the flour is incorporated.
It will be THICK. Similar to scone or cookie dough.
Spoon into prepared pan and pat down to even out.
Sprinkle with sugar.
Bake about 45 minutes (watch it around this mark, when you start to smell it, it is nearly done.)
Remove when the top is golden brown and a toothpick comes out clean.
Cool
Now the magic sauce:
Place the 6 egg yolks in a bowl
Add Sugar
Beat about 2-3 minutes until pale yellow in color
In a sauce pan bring the milk to just a boil. (It's like a toddler, do not leave unattended)
Remove from heat.
Pro tip: SLOWLY, and they really mean this, Slowly whisk the milk into the egg mixture. ( If you go too fast you'll get scrambled eggs, and you already have that egg white omelet to look forward to.)
Transfer back into the pan and simmer over medium heat for about 4 minutes until slightly thickened. It should nicely coat the back of a spoon.
Turn off heat, add vanilla. Transfer to serving or storage bowl. It will thicken slightly as it cools.
The custard can be served warm or cold, your choice. If desired, sprinkle cake with powdered sugar and cinnamon to up the plating points.
Enjoy with a cuppa!
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