"Simplicity is the ultimate sophistication" LdV

Friday, 15 April 2016

APPLE AND ORANGE BLOSSOM CAKE (Moelleux pommes et fleur d'oranger)

APPLE AND ORANGE BLOSSOM CAKE
(Moelleux pommes et fleur d'oranger)

I baked this cake for the first time when I had to bring something sweet for the summer party held at my ridding stables in London. It was easy to do with simple ingredients and a little "je ne sais quoi" brought by the orange blossom. Essence which obviously came from France and that I used at this period of time, nearly everywhere in my cooking... It was then my signature cake for the stables as well as tapenade dishes my English friends discovered with absolute delight... But we will talk about it another time shall we? Enjoy first this lovely cake ;)


Wine pairing : Domaine La Croix Chaptal (Sweet white) from Languedoc-Roussillon.






APPLE AND ORANGE BLOSSOM CAKE
A quick glance in your kitchen...

In your fridge
Crème fraîche
Eggs
Apples

In your cupboard
Flour
Sunflower oil
Orange blossom essence
Brown caster sugar
Baking powder

APPLE AND ORANGE BLOSSOM CAKE 
Serves 6

100ml of crème fraîche
3 eggs 
4 apples (peeled, cored and diced) 
150g of flour sifted
50ml of sunflower oil 
3 generous tbs of orange blossom essence 
150g of brown caster sugar 
11g of baking powder

Preheat the oven to 180° C.
In a bowl, whisk the cream with the sugar and eggs
Add the flour + the baking powder, then the oil, essence and apples.
Combine well.
Butter and line a rectangular tin.
Pour in the mixture.
Bake for 30 minutes.


Moelleux pommes et fleur d'oranger

Pour 6 personnes
100ml de crème fraîche 
3 œufs 
4 pommes coupées finement 
150g de farine tamisée
50ml d’huile de tournesol 
3 généreuses c-a-s de fleur d’oranger 
150g de sucre en poudre roux 
1 sachet de levure

Préchauffez votre four à 180°C.
Dans un bol, battre la crème avec les œufs et le sucre.
Ajoutez la farine, levure, pommes, l'huile et la fleur d'oranger.
Mélangez bien.
Versez la préparation dans un moule beurré et fariné.
Enfournez pour 30 minutes.

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