Growing up, my mother made apple compote all the time. When apples were in season, my father would bring home crates of them—especially the bruised or damaged ones—and my mother would spend an evening peeling, coring, and chopping them before transferring everything to a large pot with a few sticks of cinnamon. The smell alone was incredible, and the apple purée that emerged was so sweet and delicate in flavour. We had so much of it that my mother would freeze some and turn the rest into apple cakes, crumbles, and a topping for ice cream. Such a treat. Here's a recipe that takes me back to those days.
INGREDIENTS
300 Gr. Unsweetened applesauce 100 Gr. Brown sugar (you can also use white sugar) 100 Gr. All-purpose flour 60 Gr. Ground almond 2 Large eggs at room temperature 6 Gr. Baking Powder (1/2 tsp) 1 Teaspoon vanilla extract 1 pinch of salt A little icing sugar for decoration
PREPARATION Prepare the batter
Preheat the oven to 180°C (350°F), then grease and flour a 22cm (9-inch) cake tin.
In a medium size bowl, whisk together the eggs and sugar until light and airy. Add the applesauce and vanilla extract, then mix until well combined. Next, add the flour, ground almonds, baking powder, and salt, then gently fold them in to obtain a perfectly smooth batter.
Transfer the batter to the prepared pan. I often use a silicone mold with great results and ease of use. Smooth the surface, and bake for 30 to 35 minutes. Check for doneness by inserting a knife; it should come out slightly moist and the sides of the cake should come off the edges.
Let the cake rest for 10 minutes before turning it out onto a wire rack and letting it cool completely.
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