Today I bring you a wonderful guest post from someone who is not only a gifted chef, but a wonderful, sweet individual. Chef Dennis, who writes and takes photos for his site, More Than a Mount Full – A Culinary Journey, has a following that few other bloggers have. And I know that as soon as you finish reading this post, you’ll know why.
I would like to take this opportunity to say hi to all of Brian’s readers, and for those of you that may not know me I am the chef /director at an all girl’s high school right outside of Philadelphia where I feed 560 of the best girls in the world! I was honored when Brian asked me to do a guest post for him, I love his blog and all of the wonderful recipes he amazes us with, not only does he create flavorful dishes, but he captivates us with his photography. Thanks Brian!
Today I would like to share with you a recipe taught to me by Mama Jeanette many years ago, its one of my favorite desserts to make during the fall and winter seasons. When I was at the market this weekend, apples were plentiful, I found some great Cortland Apples that were just begging to be baked into something. That’s when my mind went back to a much simpler time a lifetime ago.
The weather had changed that morning, it was the kind of day that really made you appreciate being alive. The air was cold and crisp, the cold wind held the sent of ripe apples from the nearby orchard, each breath felt like a gift from God. Mama Jeanette said “Sonny Boy, lets go pick us some apples” My mind went directly to a deep dish apple pie, but Mama Jeanette had other plans. As I peeled the apples she explained we would be making a Torta di Mele, she went on to explain it was her mother’s recipe for an Italian Apple Cake that had been passed down for generations.
Mama Jeanette didn’t share much, so when she did it meant a lot. That afternoon we sat by the fireplace, with a warm slice of apple cake and an espresso, while Mama Jeanette shared the story of her parents with me.
But that’s a story for another time.
I hope you enjoy this wonderful cake as much as do. It’s so rich and flavorful your family and friends will beg you for the recipe and another slice!!
Torta di Mele
½ cup unsalted butter
3 apples cut into slices
2/3 cup flour
½ tsp baking powder
½ tsp salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
½ tsp grated lemon zest
10 x sugar to dust
Preheat oven to 375, butter a 9” round cake pan
In a large frying pan over low heat, melt the butter, reserve 6 tablespoons for later. Add the apple slices and cook until tender, about 10 minutes.
In a small bowl mix together flour, salt and baking powder. In a large bowl, beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest. Stir in flour and apples. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes and transfer to a wire rack and allow to cool in the pan for 5 minutes.
Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Before serving dust with 10x sugar. It goes great with fresh whipped cream, or even a scoop of ice cream.
Brian, Thanks again for having me on your blog today. I hope your readers enjoyed Mama Jeanette’s Apple cake.