What to do when you have too many apples? You come up with an apple cake recipe, of course! This recipe uses 3 apples. The question is: what to call this recipe? Help came in the form of a facebook message from my friend Cynthia Given:
‘”Goddess Apple Cake” – look up the huntress Atalanta in Greek mythology and the story of how she was distracted by three apples. She was the fastest runner, but she lost a race with Melanion because he planted three apples on the path.’ ????????????
So, here is a bit of background on Atalanta:
According to the myth, Atalanta, the goddess of hunting who loved the outdoors, was determined to be female, much to her father’s discontent, who abandoned her. When she grew up she became a powerful fighter and shooter and her father forgave her for being born a girl. The goddess of love Aphrodite intervened when Melanion, who was in love with Atalanta, asked for advice. Atalanta would marry the man who would beat her at a running race. Therefore, Aphrodite suggested to use golden apples, of which Atalanta found irresistible, to stop Atalanta in her tracks. Melanion threw three apples in Atalanta’s path and she wasted enough time retrieving them that she lost the race against him. (Source: GreekMythology)
3 small apples (about 200 gr)
100 gr sugar, plus 2 teaspoons for dusting
100 gr plain flour
100 gr butter
1 teaspoon ground cinnamon
Grate 2 apples with a box grater. Using a hand blender, blitz the apples together with the eggs and sugar. Sift the flour with the cinnamon.
In a pan heat up the butter on a medium to high heat for 3 minutes until golden. Take off the heat and add slowly to the egg and apple mixture, making sure you don’t get scrambled egg. Get the mixture to become very frothy.
Slowly add the sifted flour, a bit at a time, by hand using a spatula, mixing from the bottom up to avoid deflating the air bubbles that have formed.
Pre-heat the oven at 200 degrees Celsius.
Pour the cake batter in a silicone tin (or grease a normal cake tin); slice an apple thinly and put the slices on top of the cake. Dust the top of the cake with 2 teaspoons of sugar.
Bake in the oven for 30 minutes until golden (check with a skewer that the inside is cooked through – it should come out clean).
Please note that there is no rising agent in this recipe so for a fluffier, less dense cake add 1 teaspoon of baking powder.