Apples are at the top of my list of the favorite types of fruit I like to include in cakes. Granted, it’s not very difficult to be at the top of a list that only contains 5 other contenders. And to be honest, 1 out of 5 (rhubarbs, apples, blueberries, strawberries, blackberries, cherry (without cherry stone) —oh, there are still 6…) is not really a big deal, or is it?
This reminds me of earlier experiences in my youth when I played badminton in tournaments and so on. After each tournament, my parents would ask me what position I placed in. If my answer was 2nd, 3rd or even 4th, they would say, “4th out of 4?” Yes, my parents really do love me :-)
So why are apples my favorite? I have no clue. It’s probably because I can buy them with peace of mind; only baking with fruit that is in season now, you know?! Yes, I try this sometimes. So you shouldn’t wonder if I’ll use rhubarbs during their peak level instead of apples.
The best parts of this apple Polenta cake are the caramelized apples on top, which are almost like tarte Tatin. By the way, tarte Tatin is the best apple cake of all (that’s what I think). After eating a piece of tarte Tatin at a Ladurée in Paris once, it wasn’t possible to eat a tarte Tatin anywhere else than at a Ladurée. So, if you’re in Paris, go to a Ladurée bakery, try their tarte Tatin, and you’ll be in seventh heaven; but, after all, don’t forget to buy some macarons, too.
- 100 gram mascarpone
- 1 - 2 tbs sugar
- 3 tbs calvados
- 2 apples
- 25 g butter
- 2 - 3 EL sugar
- 100 g sugar
- 100 ml oil
- 3 eggs, M
- 70 g ground almond
- 75 g all-purpose flour
- 75 g polenta
- 1/2 tsp baking powder
- 1 pinch salt
- lemon zest from 1 lemon
- 100 g yoghurt
- Whisk mascarpone, sugar and calvados until its smooth and chill it in the fridge.
- Preheat the oven to 170°C. Grease a springform pan (16 cm) slightly with butter and line with parchment paper (bottom and edges).
- Remove apple seeds with seeder and cut it into slices. Melt down butter in a small pan and pour it on the bottom of the baking pan. Dust even with 2 - 3 tps sugar and lay down the apple slices all-over the bottom.
- Separate egg whites from egg yolks. Whisk egg whites until you have stiff peaks. Whisk remaining sugar, oil and egg yolks. In another bowl mix almond, flour, polenta, baking powder, lemon zest and salt and pour it to the oil mixture combine very well. Mix in the yoghurt. Finally fold in the egg whites. Pour dough carefully over the apple slices and bake for 45 - 50 minutes (depending on your oven). After baking let the cake cool down in the pan for 15 minutes than turn out of the baking pan (upside down) and let cool down on a wire rack.
- When the cake is completely chilled. Cut the cake and fill it with mascarpone cream.