Catherine’s Log: Slow Food Presidia Apple, Ginger, and Chocolate Plumcake
The “Catherine’s Log” is a dessert that combines Piedmontese tradition (thanks to the use of the Grigia di Torriana Apple, a Slow Food Presidia among the ancient Piedmontese varieties) with an evocative court legend. The original recipe starts as the classic apple cake, enriched with cinnamon, chocolate, and ginger.
The key ingredient, ginger, is linked to the life of Catherine of Austria, wife of Charles Emmanuel I of Savoy (for whom the Mirafiori Castle was built in 1585).
It is said that during her 10 pregnancies spent at the Royal Palace in Turin, the Queen suffered from terrible nausea.
After the doctors’ attempts proved futile, a court cook found the solution: ginger combined with desserts, particularly her beloved apples, brought her immediate relief.
It is from this legend that the “Catherine’s Log” was born.
The cake was recently brought back into the spotlight in July 2020, when Benedetta Lanza and her daughter Frida won the competition “A Dessert for Mirafiori”, organized by the Slow Food Community to promote Mirafiori south.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: Loaf pan approximately 10×4 inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Catherine’s Log
- 1 3/4 cups all-purpose flour
- 150 g dark chocolate 60-69%
- 2/3 cup butter
- 2/3 cup sugar
- 4 eggs
- 1 packet baking powder (16 g)
- 5 apples (Grigia di Torriana or other apples cut into 1/2 inch cubes)
- 1/2 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/2 pod vanilla
- 1 pinch salt
Tools
- Kitchen scale
- 2 Bowls
- Electric whisk
- Sifter
- Spatula
- Parchment paper
- Loaf pan
How to Prepare Catherine’s Log Apple, Cinnamon, and Ginger Plumcake
In a large bowl, cream the softened butter with the sugar (using electric beaters) until you get a light, fluffy, and airy mixture.
Incorporate the room-temperature eggs one at a time, continuing to beat. Add the vanilla seeds and the pinch of salt.In a separate bowl, sift together the all-purpose flour and baking powder. Also, add the ginger and cinnamon powder.
Gradually incorporate the sifted powders into the creamy batter, gently mixing with a spatula from top to bottom to avoid deflating the mixture.Apply the foolproof trick: In a bowl, mix the diced apples and chocolate chips with 1 tablespoon of the total flour.
Incorporate the floured ingredients into the batter, mixing gently.
Pour the batter into a loaf pan (approximately 10×4 inches) lined with parchment paper.
Bake in a preheated static oven at 338°F for about 30 minutes.
Check Cooking: Perform the skewer test. Insert it in the center: if it comes out clean, the plumcake is ready.
The Secret of the Plumcake: How to Prevent Apples and Chocolate from Sinking in the Batter
The most common problem when preparing a fruit-rich plumcake with heavy pieces, such as this one with apples and dark chocolate, is that the apples and chocolate chips completely sink during baking, leaving the bottom gummy and the top bare.
The trick I reveal to you: to prevent the apples and chips from sinking, after cutting them, lightly flour them with a tablespoon of flour (taken from the total recipe amount) before adding them to the batter. This thin coating absorbs moisture and helps the ingredients remain suspended in the creamy batter, guaranteeing you a perfectly distributed and tall plumcake.
Suggested Uses and Pairings
Spicy Breakfast: Great for starting the day, perhaps served with a citrus jam that balances the spices.
Evening Dessert: Serve it warm with an English cream topping or a scoop of bourbon vanilla ice cream.
Beverage Pairing: Perfect with a strong black tea or a ginger herbal tea to recall Catherine’s legend.
Storage
Once completely cooled, wrap the plumcake in cling film or place it in an airtight container.
It stays fresh at room temperature for 4-5 days, maintaining its softness.
Freezing: You can freeze the plumcake (whole or in slices) by wrapping it tightly and storing it for up to 3 months.
FAQ (Frequently Asked Questions)
Can I make “Catherine’s Log” without ginger?
Yes, you can omit it, but you will lose the distinctive aroma linked to the legend of Catherine of Austria. If you want a similar flavor, slightly increase the amount of cinnamon.
Why do I need to cream butter with sugar?
This technique (creaming method) is crucial for incorporating air into the batter, making the plumcake taller and fluffier compared to a batter where melted butter is used.
If I use milk chocolate, should I change the sugar amount?
It might be useful to reduce the sugar by 10-15 grams, as milk chocolate is already sweeter than dark chocolate.
When should I check the cooking?
The plumcake starts to brown after about 20 minutes. Check the cooking with a skewer no earlier than the 25th minute to avoid it deflating.
