Autumn cake – 秋の幸せ

This blog is random enough as it is, but I just cannot keep (proper) food out of my life, so here’s a post about a cake combining the best autumn has to offer: apples, chestnuts and maple syrup (well, the last one is what Canada has to offer, but whatever!). It’s lacking squash and pumpkin, but we can’t have it all, can we? So alright, it’s not that autumn-y, it just got the right taste to go along with a rainy day and as a resort when a Tim Buckley song is making you too sad. If I had to say, I’d say it tastes of auburn.

it's gone now

The basic recipe is not even mine, I just found it and changed a few things, conveniently converting it to metric because cups can go stuff themselves up a jumper.

What do you need, first part:

  • 130g maple syrup;
  • 80g brown sugar;
  • 80g mixed walnuts and pecan nuts, either will do actually;
  • A round tin (approx 30cm diameter) and some bakery paper (it will make things really easier, but is not necessary)
  • 120g butter/margarine.
  • 2 green apples

Get butter out of fridge. Prepare bakery paper on the bottom of a round tin. Crush nuts to small pieces. Mix syrup and sugar; heat in a saucepan, bring to a gentle boil until the sugar is dissolved. Stir so that it does not stick. While still hot, distribute evenly on the paper, along with the nuts. Peel apples, quarter and slice them thinly then lay the slices on top of the nuts as to cover the whole surface evenly.
Set aside.

Part II:

  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 200g white flour
  • 100g chestnut flour
  • 150g sugar
  • 2 eggs
  • 140g milk

Preheat oven to 180°c. Mix butter with sugar until soft; add cinnamon, baking powder, salt, vanilla, eggs and stir until melded. Incorporate flour and milk toghether, little by little, until smooth. It should be sticky but soft. Pour the batter onto the tin that was set aside, and smoothen. Put the tin into the oven for approx 50 minutes; get it out, let the syrup cool for about 15 minutes, and then with the aid of a plate, turn it upside down (this way you have the syrup on top).

Enjoy, hot or not!

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