I follow some French blogs for inspiration and to practice my French, and today in the newsletter I found this recipe for a Bernadette apple cake and thought I’d make it immediately in my kitchen, so here is my version!
This cake does not require a scale because apart from the apples (and you need 3 medium or 6 small ones), all ingredients are measured in tablespoons, making it very simple to make, right?
I love apple cakes; you can find quite a few on the blog from my mom’s
simple apple cake 
to Marco Bianchi’s “healthier” low apple cake 
to the fruit checkerboard with the soft apple cake
to the apple bouquet cake 
to the baked apples with soft batter
and many more!!!
#ADV
For this recipe, I recommend this pan Dr.Oetker 2508 – Springform Pan with Two Type Removable Base, 8 inches durable, easy to clean, and dishwasher safe!
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I have opened a channel of free recipes for everyone on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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APPLE CAKE BERNADETTE
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 11 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients RECIPE APPLE CAKE Bernadette WITHOUT A SCALE
- 6 small apples (for me 3 large)
- 10 tablespoons all-purpose flour
- 6 tablespoons sugar
- 4 tablespoons vegetable oil (for me corn oil)
- 6 tablespoons milk
- 1 packet baking powder
- 2 medium eggs
- 1 lemon (juice only)
- butter and flour (for the pan)
- 3 tablespoons melted butter
- 4 tablespoons rum for desserts
- 4 tablespoons sugar
- 3 tablespoons sliced almonds
Tools APPLE CAKE Bernadette WITHOUT A SCALE
#ADV
- Knife
- Spoon
- 2 bowls
- Baking pan
- Pan
- Sieve
FOR THE PREPARATION OF THE RECIPE APPLE CAKE Bernadette WITHOUT A SCALE
In a bowl, sift together the flour, baking powder, and sugar.
In another bowl, mix the eggs, vegetable oil, and milk.
Wash, peel, and core the apples, removing any stems.
Cut them into pieces or thin slices… to your liking!
Then drizzle them with lemon juice to prevent browning.
Combine the dry ingredients with the wet ones, mixing well, and also add the apple pieces.
The consistency of the Bernadette apple cake will be fluid and soft with lots of firm, ripe fruit.
Pour the batter for the Bernadette apple cake into a buttered and floured pan and place it in a preheated oven at 338/356°F for about 30 minutes.
In a saucepan, add the butter, sugar, and rum, and let it melt and become slightly syrupy for 4/5 minutes.
Also add the sliced almonds and turn off the heat.
After 30 minutes, even if the cake is not perfectly golden, remove it from the oven and pour the mix of rum, sugar, butter, and almonds over it, covering the entire surface of the Bernadette apple cake.
After about 10 minutes, when the cake is completely golden, turn off the oven and let it cool completely before unmolding the Bernadette dessert.
Sprinkle the Bernadette apple cake with powdered sugar (which I love!!!), cut it into slices, and serve at the table!!
I accompanied it with a very simple cream of mascarpone, egg, and sugar…mmmmhhhhh delight!!!
P.S. If you have kids, avoid the syrupy and alcoholic addition of rum…
Enjoy your meal!
Annalisa
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