Wow. This recipe is A-MA-zing. Five people tried it and five people asked for the recipe. It was one of those weeks where I looked at the lovely fresh oranges and fresh lemons sitting on the kitchen table that my family and friends had given me, and I decided to make a sunken apple cake instead. Logic is not a strong suit. It was a recipe I found in the old cookbook library which I had wanted to try for some time, so off I went to buy the necessary missing ingredients from my “corner store”. I asked for help because I couldn’t find marzipan. I was told that this was only stocked during the Christmas period. I decided to use a bottle of “Katerina Cyprus Sweets Almond Glyko” instead. It is essentially like marzipan but with the addition of mastic resin and rosewater which gives it a little Cyprus kick. The recipe worked out fantastically well. The cake was springy, moist and not overwhelmingly sweet. It disappeared in just a couple days. I will definitely be making this one again!
Cooking Time: about 45-50 minutes.
Makes about 12 large slices.
3-4 tart apples (any apples will do)
7 tablespoons Katerina Cyprus Sweets Almond Paste/Glyko or marzipan
1 cup unsalted butter, softened
6 tablespoons sugar
1 teaspoon vanilla extract
3 tablespoons milk
1 1/3 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sliced almonds
2 tablespoons powdered sugar
1. Wash the lemon, dry it, and grate the zest into a medium sized bowl. Cut the lemon in two and squeeze the juice from one half. Peel the apples, cut them into eights, and take out the cores. The apple pieces will appear to be a bit big, but don’t worry as they will sink into the cake while it is baked. Mix the apples with the lemon juice and zest.
2. Take the almond paste and cut it into little pieces.
3. Preheat the oven to 176C. Butter and flour a 10-11 inch pan. “Butter and flouring a pan” means you take a little butter and smooth it all over the bottom and sides of the pain. Pinch a little flour in your hands and sprinkle it onto the pan and shake the pan around so that the flour spreads.
5. In another bowl, mix the flour, salt and baking powder.
6. Stir in the flour mix and almond paste into the butter mixture until it becomes smooth, save for the bits of almond paste which will remain as little clumps.
7. Spoon the mixture into the pan and smooth it out with a spatula. Place the apples on top of the batter in a decorative way – I made a circular pattern. Remember, the apples will sink into the cake while it is being baked.
8. Put into the oven and bake it for about 45 to 50 minutes, until the center is cooked.
9. Remove the cake from the oven. Turn the oven setting to “broil”. Mix together the sliced almonds and powdered sugar and sprinkle this over the cake. Place the cake back into the oven for 1 to 2 minutes, until the sugar begins to melt and the almonds lightly brown.
10. Remove the cake from the oven and leave it to cool in the pan for about 10 minutes. Then unhook the edge of the pan and let the cake cool on a rack. Sift some more powdered sugar onto the cake before eating if you wish.
“Sunken Apple Cake” Recipe taken and modified from “Basic Baking” by Sebastian Dickhaut, Jennifer Newens, Cornelia Schinharl.