Monthly I recieve, via the Internet, a e-magazine Called France Monthly http://www.francemonthly.com/
which gives great information on various parts of France. I love reading things like that, storing up places I want to visit next. They always give a recipe from the region written about. This month the subject was a part of Brittany and they offered this recipe for an apple cake. I had just bought some apples that looked good on the outside but on the inside were less than thrilling so I was looking around for a recipe so I could cook them. Maurice doesn’t like cinnamon so that leaves out most of my Amrican recipes so I was happy to find this one. While I was in the middle of mixing the ingredients, I realized that there wasn’t any baking powder on the list. I thought about adding some anyway but didn’t. The photo on the magazine looked like the cake would be rather heavy and dense so I decided to trust the recipe. It turned out to be great-it did raise a little-and the apples made it very moist. It was very easy and fast to make. I beat the egg whites first so I wouldn’t have to meticuously clean the beaters if I did it at the end. It calls for 6 ounces of butter which I think is about 2/3 cup-it’s what I used anyway.
Breton Apple Cake
6 oz softened butter
2/3 cup sugar
1 cup flour
3 eggs, separated
2 large apples
1 Tablespoon honey
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
With a mixer, beat the soft butter with the sugar and add 3 egg yolks, having put the whites aside. Add the sifted flour and the honey.
Whip the egg whites until they form firm peaks and delicately fold them into the mixture.
Peel the apples and cut into small cubes. Add them to the dough.
Pour into a 7 ” round, buttered cake pan and bake for 50 minutes at 350 degrees.
Eat when cooled.
Bon appÃ©tit !