Monday, February 18, 2013

milling mondays: whole wheat apple cake tart

This time of year apples are less expensive. Last week, I even bought organic apples for 88 cents a pound. So I thought it would be a good time to feature my mom's whole wheat sweet and yummy apple cake tart recipe.
Whole Wheat Apple Cake Tart

150g butter
225g sugar
1 tsp vanilla extract
3 large eggs
150g whole wheat flour (100g soft wheat berries and 50g hard wheat berries)
1 tsp baking powder
5 apples, peeled and cored (about 1 pound)
2 Tbs sugar
1 tsp cinnamon
25g almonds, blanched and finely chopped or sliced
9 Tbs apricot marmalade
2 Tbs water

Preheat the oven to 350F.

If you mill your own flour, mill the soft and hard wheat berries. I use the pastry setting on my WonderMill.  Since this is a dessert dough, sift the flour twice removing some of the bran in order to make it less dense.

In a bowl mix together the flour and baking powder.
In a separate bowl, blend together butter, sugar and vanilla extract. I use my KitchenAid on setting 2.
Next, add in one egg at a time while continuing to mix.

Finally, add the flour mixture to the batter and mix until the batter is completely blended together.
Pour the batter into a 9x13 greased cake pan (or line the pan with parchment paper).
In a  new bowl mix together the sugar and cinnamon.
Cut the apples into slices.
Dip the apples in the sugar/cinnamon mixture to coat them.
Once the apples are coated, place them on top of the batter close together.
Spread the almond slices over the apples.
Bake the cake tart for 40-45 minutes.
While it is baking, it is time to make the topping.
Blend the apricot marmalade with the water in a pot and bring it to a boil.
Then pour the hot marmalade through a sift.
Once the cake tart is done baking spread the warm sifted marmalade over it.

Then put the cake tart back in the oven for another 5-10 minutes.

 Once the cake tart is done, let it cool on a rack and it is ready to eat.