I recently made an apple cake with rum; a winning recipe from Dorie Greenspan which was consumed eagerly by my family with cries for more. But, I had to try a different recipe… I couldn’t just rest that I had found the nirvana of simple rustic country apple cake recipes.
So, I tried this one pinned from the fabulous Leite’s Culinaria site. It was good, very good, but it didn’t turn out for me as I think it was supposed to. The recipe describes part of the cake as almost pudding like in texture, mine was dry, no hint of gooey pudding. The apple mixture looks plentiful in the recipe, layers upon layers of thin slices of moist apples. In fact, more apple than cake. But, the instructions said to cut the apples into eighths which left big sections of apple – I cut them in half again but I still didn’t get the layers of apples I expected, they seemed to mysteriously clump together in the middle.
Many times I think that it is not so much the recipe as the interpretation. Which is why we all have our favourite cookbooks, where the writer/chef/cook seems to have a similar style of cooking and the recipes just work.
This wasn’t a keeper for me, I will stick with Dorie’s recipe – which was simpler to put together and had better texture and flavour. This one was good, it just wasn’t as great.