This recipe is inspired from the French apple cake called “patrouillard”. The Patrouillard was originally an apple cake from the North of France. This recipe differs quite a bit from the traditional recipe since the original cake is based on a shortcrust pastry.
- 4 medium-size apples (choose a variety that is suitable for cooking)
- 125 g sugar cane or white
- 200 g flour
- 2 eggs
- 100 g butter
- 9 tbsp milk (or yogurt)
- 5 g baking powder
- 1 pinch of vanilla powder
- 1 pinch of salt
- almond powder optional
- In a bowl, mix the eggs, sugar and vanilla. Melt the butter, and add it to the mixture. Add 100 g of flour, salt, mix. Then add the milk. Add the baking powder and the remaining 100g of flour, and mix again. You can add almond powder (I add about 50 g which I substitute for the flour).
- Wash and cut your apples (which you can peel beforehand) in 6. Stir the apples into your cake batter, mixing well.
- Butter a round cake tin, or cover the bottom of a cake tin with baking paper. Pour the cake batter. You can sprinkle silvered almonds on top before baking.
- Cook for about 35 minutes at 180°C (check with the tip of a knife). Leave to cool on a wire rack, and enjoy!