Sunday, April 27, 2008

Swiss almond apple cake

Thinking I had accidentally wronged a particular Swiss post-doc who works in a lab upstairs, I decided to bake a cake in order to try and make amends. As a regular old Chocolate Devil's Food Cake just would not do, I settled for something entirely uncharted: A Swiss almond apple cake.

Swiss Almond Apple Cake

2/3 cup sugar
1 stick butter
2 eggs
2 tbls lemon juice
2 cups flour
2 tsps baking powder
1/4 tsp salt
1/4 cup red raspberry preserves
2-3 apples peeled and thinly sliced

1 cup ground almonds
1/2 cup sugar
1/2 cup sour cream
2 eggs
2 tbls flour
1 tsp lemon zest

1/4 cup powdered sugar
1 tsp lemon juice

Preheat oven to 375F. Grease and flour a 9 or 10-inch springform pan. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. Add to egg mixture; beat at low speed until well blended. Spread in prepared pan. Then spoon preserves over batter. Top with apple slices; slightly pressing the batter. In medium bowl, combine all topping ingredients; blend well and pour over apples. Bake at 350F for 55 to 65 minutes until edges are light golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes, then carefully remove sides of pan. In a small bowl, blend all glaze ingredients until smooth; drizzle over cake.

I later discovered that it was not a Swiss post-doc I had wronged, but in fact an American lab tech. She may not realize the origins of this fabulous cake, but at least she'll still have something to eat at the end of the day. I just hope she's not allergic to nuts...


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