The weather has been good to the bougainvillea bushes, look at what a glorious riot of colour they are. Minimal fuss, maximum cheeriness. Bubs can't say "flower" yet so he goes "wa-wa".
I made this apple sharlotka from Smitten Kitchen and love everything about it, it's not a very rich dessert with most of the flavour coming from the baked apples. It's surprisingly easy to make and the only tedious part was chopping up all the apples. It's my 1st step towards reducing my aversions of giving Bubs desserts.
Apple Sharlotka (recipe from Smitten Kitchen)
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
2. Peel, halve and core your apples, then chop them into medium-sized chunks. Pile the cut apples directly in the prepared pan.
3. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.)
5. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
I made a few changes to it, using brown sugar and adding cinnamon to the batter directly so it smells heavenly. Next time I'd probably cut down sugar to maybe 3/4 cup.
Apple Sharlotka (recipe from Smitten Kitchen)
Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
2. Peel, halve and core your apples, then chop them into medium-sized chunks. Pile the cut apples directly in the prepared pan.
3. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.)
5. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
I made a few changes to it, using brown sugar and adding cinnamon to the batter directly so it smells heavenly. Next time I'd probably cut down sugar to maybe 3/4 cup.
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