I am not a big fan of Apples. Still, most of my baking experiments have apples playing the core ingredient. I would like to believe that subconsciously, it is guided by the fact that apples happen to be Pari’s favorite fruit. This particular recipe caught my fancy owing to it’s extreme simplicity. Both in ingredients and in technique.
It’s rightly said, the simplest recipes are the hardest to make. Despite the simplicity, this Russian apple delight, didn’t turn out as i would have liked it. I can conveniently blame it on my under-estimation of the volume of apple chunks and the choice of a shallow baking dish.
Barring the looks (which are a repeated offender in my baking experiments) the Apple Sharlotka tasted delightful.
Servings : 6 to 8
Difficulty Level : Easy
- All Purpose Flour (Maida) – 125 g
- Apples (medium) – 5 to 6
- Eggs – 3
- Sugar (granulated) – 200 g
- Vanilla Extract – 1 tsp
- Cinnamon (ground) – 2 tsp
- Icing sugar (or powdered sugar) – to finish
- Butter – to grease the pan
- Pre-heat oven at 170 degrees centigrade.
- Grease with butter and dust flour in a cake tin, set aside. I used an 8″ cake tin.
- Peel, halve and core the apples. Then cut them into medium sized chunks. Avoid very thin slices to let bite size chunks remain after baking.
- Pile the apple chunks directly in the greased baking dish.
- In a mixing bowl beat the eggs and granulated sugar until a stiff mixture is formed. When ribbons form on the surface, that’s when your mix is ready.
- Add the vanilla essence and a teaspoon of ground cinnamon.Mix it well.
- Stir in flour gently with a spatula until it just combines well in the mix. Avoid beating it.
- Gently pour the prepared thick mixture over the apples, taking care to cover them well.
- Make sure the top of the batter is in line with the top of the apple chunks. Since my baking dish was shallow the batter pooled over the apples giving it a flat cake like top. Aim at having the apple chunks giving a textured finish to the top.
- Bake for 55 to 60 minutes till the tester comes out clean. Be patient cause it takes way longer than a sponge cake to bake through.
- Let it cool down for 10 to 15 minutes before taking it off the pan.
- Now dust remaining cinnamon powder.
Serving Suggestion: Serve cooled or warm with icing sugar dusted on top.
For more recipes from my kitchen, visit my food corner.