This delicious rustic apple-raisin cake, made by my wife, is an absolute must on my Sweet Treats Blog. Delicious with an espresso or cappuccino.

Recipe for 6 to 8 people;
Dough
1¾ cups (425 ml) flour
2 tablespoons (30 ml) granulated sugar
½ teaspoon (2 ml) salt
¾ cup (175 ml) cold unsalted butter, cubed
6 tablespoons (90 ml) ice water, approx.
Filling
⅓ cup (80 ml) packed brown sugar
½ teaspoon (2 ml) ground cinnamon
⅓ cup (80 ml) raisins
3 tablespoons (45 ml) cognac
2 tablespoons (30 ml) unsalted butter, cubed
4 cups (1 L) thinly sliced peeled cooking apples, (about 4)
¾ cup (175 ml) ground almonds
2 tablespoons (30 ml) flour
Glaze
1 egg
1 tablespoon (15 ml) water
½ teaspoon (2 ml) granulated sugar
⅛ teaspoon (0.5 ml) ground cinnamon

1. For the dough, combine flour, sugar, and salt in a food processor. Sprinkle in the butter and pulse until the mixture resembles fine crumbs with a few larger pieces (or combine in a bowl and cut in butter with a pastry blender).
2. Sprinkle 6 tablespoons (90 ml) ice water over flour mixture and pulse (or stir) until dough comes together, adding more water 1 to 2 teaspoons (5 to 10 ml) at a time if necessary. Remove from food processor and form into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat oven to 230°C (450°F)
4. For the filling, combine the brown sugar, cinnamon, raisins, brandy, and butter in a large skillet. Heat over medium heat, stirring, until the sugar is dissolved and the butter is melted. Add the apples and gently stir to coat evenly. Transfer to a bowl and let cool completely.
5. Roll out the dough on a large piece of floured baking paper to a 38cm circle, carefully lift the dough and sprinkle flour underneath, dusting the rolling pin as you roll to prevent it from sticking. Slide the baking paper and dough circle onto a large baking sheet.
6. Sprinkle almonds in a 9-inch (23 cm) circle in the center of the dough. Stir 2 tablespoons (25 ml) flour into the apple mixture until combined. Pile apples on top of almonds. Press down gently to compact filling. Fold dough edge up and over filling toward the center, covering edges by about 3 inches (8 cm), pressing lightly where edge overlaps.
7. For glaze, beat egg and water in a small bowl. Combine sugar and cinnamon in another small bowl. Brush top of dough with egg wash, sealing folds well, then sprinkle cinnamon sugar evenly over dough.
8. Bake for 10 minutes. Then reduce the oven temperature to 180°C (350°F) and bake for about 45 minutes or until the pastry is golden brown and crisp, the filling is bubbling and the apples are tender.

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