JUJY APPLE PIE

The season of Advent is upon us and I like it for reasons such as: that cozy christamsy atmosphere you can feel all over the city (and maybe some snowflakes, pretty please Mr. Santa) and of course best food ever in best quantities ever. Sausages and mulled wine, langos (google it) with sour cream and garlic and a good piece of a jujy cake = everything I need in life. 😀 Everyone can make sausages and mulled wine, but I do have the best recipe for extra juicy apple pie.

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My cooking process is thus: I rarely create my own recipes from scratch, because there are too many possible ingredients and in the end is just chaos in my head and in the pot. That’s why I usually find some awesome recipe, and when I start cooking my hands start moving as independent (like in that movie Ratatouille, except that I don’t have a rat under my hat), start adding or reducing ounces, adding some new flavors and ingredients and in the end I get either something similar or something completely different, aka pimped recipes. Basic recipe for this cake is here: http://www.coolinarika.com/recept/brzinski-kolac-s-jabukama/?meta_refresh=1 and my (less sweet, a bit lighter with extra stuffing) version is down unda.

kek 3 (1 of 1)

Ingredients:

  • 3 eggs
  • 8 tablespoons of sugar
  • 1/2 pod of vanilla
  • 10 tablespoons of oil
  • 12 tablespoons of strong flour
  • 12 tablespoons of milk
  • 1 baking powder
  • 5 ground coffee beans

                        ***

  • 1 kilo of apples both green and red ones
  • 1 teaspoon of ceylon cinnamon
  • zest of 1 lemon
  • zest of 1 orange
  • icing sugar

kek 1 (1 of 1)

Preparation:

  • Blend first part of ingredients into a smooth mixture and pour half in a medium sized baking tray. Bake in the oven on 200 Celsius degrees 12-15 minutes (until it starts to get light golden and is not liquidy anymore).
  • While the sponge is baking peel and grate apples, orange and lemon zest, add 1 teaspoon of cinnamon and squish it with your hands so that all of the flavors get properly mixed.
  • Place on top of the sponge, even out with your hands and pour with the rest of the mixture. Make sure everything is covered. Bake for another 15-20 minutes until it gets brownish and an inserted knife comes out clean.
  • Let it rest and cool and then sprinkle with icing sugar, as much as you like.
  • I’m pretty sure a teaspoon of whipped cream would go perfectly with this.

kek 2 (1 of 1)

It was delicious 😀

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T 🙂

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