Apple Tourte

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Not sure what to do with those last few apples in the fruit bowl that no-one seems interested in eating?
Unless you’ve got a creep of tortoises (I’m not kidding), a pig or a rat, you’ll have no problem with wastage of fruit and vegetables.

As a general rule, I try not to throw anything away. Don’t tell the neighbours, but I keep all the “yukky” fruit and vegetables for the vervet monkeys. Although they too seem to have become very fussy eaters over the years. They don’t eat bananas that are bruised, apples that have discoloured and have lost their crunch and they certainly don’t do bread crusts. The apples that the monkeys don’t want, I use for baking.

With a huge array of wintery desserts to choose from, my best is anything with apple. Apple crumble, apple pie or baked whole apples are my favourite. I love the warm wintery smell of apples baking in the oven and that gorgeous familiar smell of cinnamon wafting through the kitchen. Besides the rain and the cold, this is the reason winter is my favourite season.

As I said earlier, the apples that the monkeys don’t want, I use for baking. This lovely winter dessert is actually a cake called a tourte and is another recipe that I’ve borrowed from my most used cookbook, The Pie Book by Caroline Bretherton.

Her recipe for this amazing dish is over here , or follow the instructions below:

You will need:
100 g unsalted butter, plus extra for greasing
100 g caster sugar
1 tsp vanilla extract
2 eggs
150 g self-raising flour
1 tsp ground cinnamon
2 dessert apples, peeled, cored, and finely sliced
30 g raisins
30 g walnuts, roughly chopped

Preheat the oven to 180°C (350°F/Gas 4).
Grease and line the bottom of the cake tin. Melt the butter and set aside to cool.
Whisk the sugar, vanilla extract, and eggs together in a large bowl. Whisk in the cooled, melted butter until all the ingredients are thoroughly mixed. Sift in the flour and cinnamon, and fold it together well. Finally, fold in the apples, raisins, and walnuts.
Pour the mixture into the prepared cake tin and smooth the top. Bake for 30-35 minutes until it is well risen and golden brown, and a skewer inserted into the centre comes out clean.
Set the tourte aside to rest for at least 15 minutes before serving warm with whipped cream, or cold as a cake. Best eaten the same day, but can be stored, well wrapped, for up to 2 days.


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