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As per miracle, holiday happened. Very briefly and intensely - and all over the place:
- Went to Cupra Marittima for Ferragosto (mostly ate)
- Then back home for 2 days (mostly packed)
- Then to Paris (ate and walked the Coulée Verte) for a day or so
- Then to Nancy (visiting my parents, reading, and eating) for five days
- Then back to Paris (barely the time to eat) for half a day
- Then home for a blink (I only just barely made it into the Frida Kahlo exhibition before it closed - some laundry was performed)
- Then to Cura Marittima again (some walking about happened) for 2 days and a half
- Then to Sarnano for six days. There - thank goodness - it rained so I could not walk about so much and was forced to REST.
- Then back home to do laundry and mentally prepare for return into madness
(I need a new holiday to recover form my holiday)
HOWEVER
While in Nancy, we were invited to an Apéro Dinatoire at my parents' new neighbours' and one of the nice dishes we were served was a wonderful and moist apple cake. We immediately petitioned the author for recipe and I decided to try a variant on my colleagues as soon as I would be back into work, to see if they could be bribed into sending me on holiday again. (not such lick yet, although they did love the cake).
So here's my spin on Ludovic's incredible Moelleux aux Pommes:
BASE
100g flour
1 packet of instant yeast
70g sugar
45g milk
40g soft butter
1 egg
1 pinch of salt
+
2 firm pears peeled and chopped in small pieces.
1 handful of small chocolate chips (the ones I have used are tiny – the size of big pin heads – so you might want to chop yours up, if needed)
TOPPING
70g very soft/liquefied butter
100g sugar
1 egg
Set your oven on 200ºC.
Take a square 22cm/22cm deep dish (or the round equivalent if you can be bothered to square a circle – I used a square dish because it is easier to cut pieces). Line it with parchment.
Mix all the first seven ingredients for the base. Thoroughly. Then add first the chocolate chips and last the pear pieces, making sure the batter covers them all. There is not a lot of batter and the adjunction of fruit should about double the amount that you have.
Pour the mixture into your dish and stick in the oven for 20 minutes.
While this is cooking, mix together the ingredients for the topping. You can use the same mixing bowl than for the base!
After the 20 minutes have gone, take your base out of the oven and pour the topping mixture over the top of your partially baked cake. Stick the whole thing back in the over for another 20 minutes.
Let it cool a bit (liquid in the fruits will stay warm a long time).
Eat warm (best!) or cold.
The consistency should be similar to that of a bread and butter pudding. Fruits can be changed (the original version was calling for 4 green apples – and no chocolate chips) but make sure that your fruits are not too juicy (pears are juicier than apples, even if not fully ripe, which is why I have used only 2 in my version of the recipe, adding the chocolate chips for fun) and not too ripe otherwise they might cook to some sort of jam. The nice young man I stole this recipe from (Hi, Ludovic!) has used peaches with some success and I am pretty sure this recipe would be great with plums too. It might probably also work with cherries.
Now, if I could just work out a savoury version…
- Went to Cupra Marittima for Ferragosto (mostly ate)
- Then back home for 2 days (mostly packed)
- Then to Paris (ate and walked the Coulée Verte) for a day or so
- Then to Nancy (visiting my parents, reading, and eating) for five days
- Then back to Paris (barely the time to eat) for half a day
- Then home for a blink (I only just barely made it into the Frida Kahlo exhibition before it closed - some laundry was performed)
- Then to Cura Marittima again (some walking about happened) for 2 days and a half
- Then to Sarnano for six days. There - thank goodness - it rained so I could not walk about so much and was forced to REST.
- Then back home to do laundry and mentally prepare for return into madness
(I need a new holiday to recover form my holiday)
HOWEVER
While in Nancy, we were invited to an Apéro Dinatoire at my parents' new neighbours' and one of the nice dishes we were served was a wonderful and moist apple cake. We immediately petitioned the author for recipe and I decided to try a variant on my colleagues as soon as I would be back into work, to see if they could be bribed into sending me on holiday again. (not such lick yet, although they did love the cake).
So here's my spin on Ludovic's incredible Moelleux aux Pommes:
BASE
100g flour
1 packet of instant yeast
70g sugar
45g milk
40g soft butter
1 egg
1 pinch of salt
+
2 firm pears peeled and chopped in small pieces.
1 handful of small chocolate chips (the ones I have used are tiny – the size of big pin heads – so you might want to chop yours up, if needed)
TOPPING
70g very soft/liquefied butter
100g sugar
1 egg
Set your oven on 200ºC.
Take a square 22cm/22cm deep dish (or the round equivalent if you can be bothered to square a circle – I used a square dish because it is easier to cut pieces). Line it with parchment.
Mix all the first seven ingredients for the base. Thoroughly. Then add first the chocolate chips and last the pear pieces, making sure the batter covers them all. There is not a lot of batter and the adjunction of fruit should about double the amount that you have.
Pour the mixture into your dish and stick in the oven for 20 minutes.
While this is cooking, mix together the ingredients for the topping. You can use the same mixing bowl than for the base!
After the 20 minutes have gone, take your base out of the oven and pour the topping mixture over the top of your partially baked cake. Stick the whole thing back in the over for another 20 minutes.
Let it cool a bit (liquid in the fruits will stay warm a long time).
Eat warm (best!) or cold.
The consistency should be similar to that of a bread and butter pudding. Fruits can be changed (the original version was calling for 4 green apples – and no chocolate chips) but make sure that your fruits are not too juicy (pears are juicier than apples, even if not fully ripe, which is why I have used only 2 in my version of the recipe, adding the chocolate chips for fun) and not too ripe otherwise they might cook to some sort of jam. The nice young man I stole this recipe from (Hi, Ludovic!) has used peaches with some success and I am pretty sure this recipe would be great with plums too. It might probably also work with cherries.
Now, if I could just work out a savoury version…
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