I’ve subscribed to magazines for years now. It all started with Bon Appetit (which started my original blog) and while I was a faithful reader for many years, I’ve now switched over to Food & Wine to mix it up. I’ve also gotten Sunset for a while and throw in 5280 (formerly a 7×7 in San Francisco), The Sunday New York Times and my book of the moment and I am at no shortage for reading material. After so many years I’ve gotten pretty good about tearing out or taking photos of material I want to remember, so I don’t have to keep the entire publication – but that just means instead of having a pile of magazines in my house, I have a pile of torn out pages.
Every now and then I go through and weed out the recipes that no longer look interesting, or that I’ll never really make, but rarely do I actually choose one to take action against. This weekend I was ruthless in tossing out these pages AND I managed to actually make one of the recipes!
I have many times written about how I love fruit cakes. The really simple kind where there is fruit, batter and maybe just a sprinkling of powdered sugar over the top when it’s done. I love the simplicity and not overly sweet flavor. So obviously this cake caught my eye. I had a slew of apples that were past my prime for eating raw, and figured all things were adding up to me finally trying this torte.
It was great! Just what I like. Not too sweet, a tiny bit of savoriness coming through with the apple and some variety in texture as well. The apples sink to the bottom and the cream batter (there is no butter!) creates this custard-y layer at the bottom. The recipe also starts with whipping the eggs and sugar, which give a slightly crunchy, meringue-like crust on the top.
It was a huge hit with my friends and colleagues and would be a great brunch addition or a just because cake. Isn’t it time you made a cake just because?