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

Ingredients:

• 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

Directions:

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.

I don’t know how to name these muffins. The idea popped into my mind while I was trying to sleep (I think a lot about these kind of unnecessary things before I sleep). I thought about putting a layer of sugary-apples between the muffins, and make some apple “layer” muffins. Enjoy!

Apple Layer Muffins

makes 12 muffins

Ingredients:

• 2 eggs
• 1 ¾ cups whole-wheat flour
• ¾ cups brown sugar
• ¼ cup olive oil
• ¼ cup yogurt
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• a pinch of salt

For the apple layer:

• 3 apples
• 5 tablespoons brown sugar
• 2 teaspoons lemon juice
• ½ tablespoon ground cinnamon

Directions:

Preheat the oven to 175 degrees C (350 degrees F).

Dice the apples. Add lemon juice, sugar and cinnamon, and blend well.

In another bowl, mix together eggs, sugar olive oil, yogurt and vanilla. Add flour, cinnamon, salt and finally baking soda, and mix well.

Prepare the muffin cups, and pour one layer of muffin mixture, then the apples, then the muffin mixture again to each of the cups.

Bake for about 20 minutes, or until cooked.

It was another boring night with nothing to do, and apples on the kitchen table. So, it was a “must” to take a risk and make something totally improvisational. I mixed everything that comes into my mind to make a cake, and this is the result. Try!

Semolina Muffins with Apple and Coconut

makes 24 muffins

Ingredients:

• 2 eggs
• 1 cup brown sugar
• 1/2 cup olive oil
• 1 cup milk (I used low-fat)
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups semolina (you can use 2 cups flour and 1 cup semolina instead)
• 3 apples, grated
• 1 cup coconut flakes
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cloves
• 2 teaspoons cinnamon
• pinch of ground nutmeg
• pinch of salt
• 1/2 lemon’s zest
• 4 teaspoons baking soda or baking powder

Directions:

Preheat the oven to 175 degrees C (350 degrees F).

In a bowl, beat together eggs, milk, oil and sugar.

Stir in vanilla, flour, semolina and coconuts, and mix well.

Add cloves, salt, cinnamon and baking soda. Then, add the apples and pour the mixture into muffin cups.

Before cooking the muffins, sprinkle the tops with lemon zest, and bake your muffins for about 25 minutes.

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