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2 apples, Granny Smith or Elstar
1 free range egg
170g sugar
½ teaspoon almond extract
55g plain flour
1 teaspoon baking powder
pinch of salt
butter, for greasing
250ml double cream, whipped into soft peaks
optional: red, white, pink sprinkles
The recipe of the apple torte that we bake today is from the mother of Anna Hansen, owner & chef of The Modern Pantry in London. She has good memories of this 'torte'. It looks nothing like the Dutch apple pie but it is very tasty. Luckily the torte was ready quickly because the kids make it disappear very fast ;)
How to make Mum's Appel Torte
Peel and core the apples, then slice them.
Lightly wisk the egg then wisk in the sugar and almond.
Whisk the egg mixture until the colour is a pale yellow.
Add the apple slices to the mixture.
Gently fold all ingredients together.
Sieve flour, salt, baking powder in the bowl
Stir everything gently until combined.
Preheat the oven to 160°C
Grease a Ø 18cm baking tin generously.
Fill the tin up to 2/3 with batter.
Bake the torte for 25 minutes.
There is some left for 2 small ones.
Allow the torte to completely cool in the tin on a wire rack
Place a platter on the baking tin then flip it.
Spoon the whipped cream into the inner circle.
For the mini-monsters the little hearts are the icing on the cake!