Rich apple cake with cinnamon crumble recipe

Rich Apple Cake with Cinnamon Crumble recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
100 g | dried currants, soaked in |
6 tbsp | brandy |
375 g | flour |
1 tsp | salt |
2 tbsp | sugar |
2 tsp | baking powder |
200 g | cold butter |
2 medium | eggs, yolks only |
2 medium | eggs, whites only |
4 tbsp | brandy (left over after draining the currants) |
1500 kg | apples, preferably Belle de Boscoop, Reinette de Canada |
100 g | almonds for the crumble, chopped |
180 g | flour |
90 g | butter |
90 g | sugar |
2 tsp | cinnamon, ground |
Instructions
Preheat oven to 180°C.Pour the brandy over the dried currants and leave to absorb as long as possible.
Sift together all dry ingredients. Carefully blend in the cold butter, when crumbly, add egg yolk and 4 tbsp brandy, left over after having drained the currants. Assemble dough to a ball. Press dough into bottom and up the sides of a springform pan (22 cm).
Prepare the crumble topping by blending the flour, sugar, cinnamon and chopped almonds.
Whisk together the 2 egg whites, and brush over the pie shell, let dry, brush again. Let dry.
Peel and core the apples, cut into 1/8, mix with the currants, and place on the pie crust. Cover with the crumble.
Bake for approximately 45 minutes.
Serve lukewarm, maybe with Crème Fraîche or vanilla ice cream.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Rich apple cake with cinnamon crumble recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 20 times, 1 visits today)