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Provencal cooks often bake with the indigenous
olive oil, producing simple, dense cakes, laced with season fruits,
herbs, and spices. These sweets would not be served as dessert
but rather as a mid-morning snack with café or after supper
with a glass of wine.
Provencal Apple Spice
- 1 cup cake flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup applesauce
1/2 cup packed brown sugar
3 tablespoons olive oil
- 1 teaspoon finely grated orange rind
- 1 Gala or Golden Delicious apple
- Candied Orange Rind (optional; recipe
- Heat oven to 350°F (175°C). Grease
and flour an 8-inch round cake pan.
- In medium bowl, combine flour, baking
powder, allspice, cloves, and salt; set aside.
- In large bowl, beat eggs, applesauce,
brown sugar, olive oil, and orange rind until well blended. Stir
in flour, mixing gently, until combined.
- Pour cake batter into pan.
- Peel and core apple; cut lengthwise into
3/4-inch thick slices. Arrange slices in batter in a concentric
circle like the spokes of a wheel.
- Bake until brown and firm, for about 30
- Meanwhile, if desired, prepared Candied
- To serve, invert pan to remove cake and
place cake right side upon serving. (This cake is sturdy and
easy to handle.) If desired, garnish center of cake with Candied
Makes 8 servings.
Candied Orange Rind: With vegetable peeler, carefully remove rind
of an orange in wide strips, avoiding the bitter white part underneath.
Cut strips into 1/8-inch thick strips and place in small pan
with enough water to cover. Heat to boiling and cook 2 minutes.
Drain orange strips and return to pan. Add 3 tablespoons granulated
sugar and cook over low heat until sugar dissolves into a thick
syrup that coats orange strips. Cool before using.
Protein: 3g; Fat: 6g; Carbohydrate: 30g;
Fiber: 2g; Sodium: 178mg; Cholesterol: 50mg; Calories: 186.
Recipe courtesy of Washington Apple Commission.
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