The Catalan TableIngredients
Servings:
4
Ingredients
- Dough ingredients
- 2 egg
- 100 gred cane sugar
- 80 gbutter
- 140 gflour
- 1 chemical leavening agent (Royal baking powder)
- 40 galmond powder
- 120 mlmilk
- 2 granny smith apples, pippin, gala (to be possible slightly tart apples)
Final Glazing Layer
- 60 gbutter
- 60 gred cane sugar
Nutritional Information
Per Serving (Approx.)
Calories
720 kcal
Protein
14 g
Fat
40 g
Carbohydrates
85 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 180°C with top and bottom heat.
- In a large bowl, mix the sugar with the eggs, beating them well until the mixture becomes fluffy and pale in color.
- Add the melted butter, followed by the sifted flour, baking powder, and almond flour. Mix everything until you obtain a homogeneous batter.
- Finally, incorporate the milk into the mixture, ensuring it is well integrated.
- Grease a mold well with butter or non-stick spray and pour the batter in evenly.
- Peel the apples and cut them into quarters. Distribute the pieces over the pie crust, pressing them in slightly.
- Bake at 180 °C for 30 minutes, until the pie is golden and cooked through.
- Melt the butter in a saucepan over low heat to prepare the glaze.
- Dissolve the sugar in the melted butter, stirring until a smooth mixture forms.
- Remove the pie from the oven and let it rest for a few minutes.
- Pour the butter and sugar glaze over the cake, spreading it evenly, and return it to the oven.
- Bake for an additional 15 minutes, until the glaze is slightly caramelized.
- Allow to cool completely before unmolding to facilitate the process.
- This cake improves in flavor and texture after spending a few hours in the refrigerator, as the aromas intensify.
Recommendations & Tricks
- Ensure to preheat the oven to 180 degrees Celsius before starting to prepare the cake.
- Grease a 24 cm pan with butter and dust it with a bit of flour to prevent the cake from sticking.
- Beat 2 room-temperature eggs in a large bowl until they are fluffy.
- Gradually add 100 grams of cane brown sugar while continuing to beat.
- Melt 80 grams of butter and slowly incorporate it into the beaten eggs.
- In another bowl, combine 140 grams of flour, 40 grams of almond powder, and 1/2 packet of Royal baking powder. Mix well.
- Incorporate the dry mixture into the egg and sugar mixture, alternating with 120 ml of milk, mixing only until integrated.
- Peel and slice 2-3 large Granny Smith apples into thin slices, preferably apples that are not too sweet for better balance with the caramel.
- Mix the apples with a bit of butter and sugar in a skillet over medium heat until they begin to soften and caramelize.
- Distribute the caramelized apples at the bottom of the prepared pan and then pour the batter over them.
- Bake the cake in the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before removing from the pan and serving.