It’s been a long time since my last post, I know.. But I was very busy with my midterms, quizzes and projects, and I didn’t even have time to sleep and thought I was going to die because of headache. Anyway, I’m better now, and am here with an incredible recipe: apple meringue cake!
This apple cake was inspired by my French teacher’s mom’s cake. Well, a month ago I ate that apple cake, and it was crispy on the top, which was a very unusual thing for an apple cake. I did not ask what her mother used for the cake, but I kept thinking about this cake. And I concluded that the “thing” on the top of the cake can only be egg whites. So, I tried to reinvent the cake and came up with a slightly different than I imagined, but an ammmazing thing! (The crispy layer in the original cake was thinner than in my cake, and my cake was juicier than the original cake) Enjoy!!
Apple Meringue Cake
Merengue adapted from Joy of Baking
- 4 apples (I used 2 red, 2 green apples), grated
- 1 egg + 3 egg yolks
- 1 ½ cups whole-wheat flour
- 3/4 cup brown sugar
- ¼ cup olive oil
- ¼ cup yogurt
- 1 1/2 tablespoons ground cinnamon
- 2 teaspoons baking soda
- pinch of salt
For the top:
- 3 egg whites
- 130 gr (4.6 oz.) powdered sugar
- 2 teaspoons ground cinnamon
Preheat the oven to 160 degrees C (320 degrees F).
In a bowl, mix together eggs, sugar olive oil and yogurt. Add flour, cinnamon, salt and baking soda, and mix well.
Add grated apples to the mixture and blend.
In another bowl, whisk the egg whites until “snowy”. Without mixing too much (don’t let the egg whites dry!), add the granulated sugar and cinnamon to egg whites.
In a mid-size pan, pour the cake mixture (it should be a thin layer, otherwise the cake won’t cook on the inside) and on the top of that, spread the meringue mixture.
Bake for 30-35 minutes, or until both layers are cooked.