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6.30pm · Test the cake for doneness, finish, plate – Dessert

At 6.30pm, test the cake by inserting the tip of a knife deep into the cake, if it comes out clean, you’re good.  If not, wait a few minutes more, up to ten.  Just know that for this cake, it’s better to err on the side of overdone.  With all the apple slices in the batter the cake won’t dry out even if you bake it a little more than necessary.  Underdone, this cake will be a wet, gloppy mess.  So, if you’re not sure, bake a few more minutes, until the top of the cake is golden brown and the top springs back when pressed with the tip of your finger.  When the cake is done, remove only the cake pan from the oven, leave the cookie sheet in.

  • a scant 1/2 cup of hazelnuts

Pull out the cookie sheet a little bit, pour the hazelnuts onto the hot cookie sheet, push the sheet back into the oven and turn it down to 325F.  (Some home ovens might require you to turn it off completely, then turn it on again and set at 325F.)

Run a thin knife around the edge of the cake pan just to make sure the cake is loosen all around from the pan.  If you use a springform pan, loosen the ring and transfer the cake on to a serving plate.  If you’re using a cake pan with a removable bottom, just remove the bottom, you should know how already.  If you’re using a regular cake pan, flip the cake out onto a plate, then flip again onto another plate (this time the pretty one you’re serving it in) so your cake is right side up.

After about 10 minutes, remove the cookie sheet with the hazelnuts from the oven and set aside to cool.  Note: this will be part of your soup garnish, not the cake.

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  • lehaught

    This is an amazing cake and so very easy. I made this today and will making again.

  • charsiew

    Hi Pim, it’s me, char siew again. did I miss something, what’s the temperature of the oven for when the cake first goes in?

  • http://chezpim.com Pim

    Yes you did. The first line of the “Prepare the apple cake” step at 5pm asked you to set your oven to 350F.

  • Guest

    Hi Pim,

    I made this lovely cake tonight using 4 organic apples in a 9 inch springform pan.  When I took it out of the oven in an  hour, it was baked very nicely but the height of my cake only about 3/4 inches  looks half the size of yours.

    Could you please  tell me the size of pan that you used?  I’m wondering if my cake is thin due to larger pan or possibly because it did not puff up?   I mixed up the cake in my Kitchenaid and followed your instructions to the letter.  Your cake batter looks a little more thicker also.  I used 3/4 cup flour.
     
    The taste was great by the way. 

  • http://chezpim.com Pim

    Yes, my cake pan is smaller. Probably a little over 7″ in diameter. It’s a vintage cheesecake pan and I just love using it.