I follow some French-language blogs for inspiration and to practice my French, and today in the newsletter I found this recipe for a Bernadette apple cake and I thought I’d make it right away in my kitchen — here is my version!
This dessert does not require a scale because aside from the apples (you need 3 medium or 6 small) all the ingredients are measured in tablespoons, so it’s very simple to make, right?
I love apple cakes — there are many on the blog from
my mother’s simple apple cake 
to the “healthier” version by Marco Bianchi, the flat apple cake 
to the fruit checkerboard with the soft apple dessert
the apple bouquet cake 
and the baked apples with a soft dough
and many more!!!
#ADV
For this recipe I recommend this pan Dr. Oetker 2508 – Springform Pan with Removable Bottom, 8 in, sturdy, easy to clean and dishwasher safe!
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I started a free recipes channel on WhatsApp open to everyone — no notifications and no sound — you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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BERNADETTE APPLE CAKE
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 11 Minutes
- Cooking time: 45 Minutes
- Portions: pan 8 in (20 cm)
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients for BERNADETTE APPLE CAKE WITHOUT A SCALE
- 6 small apples (I used 3 large)
- 5/8 cup all-purpose flour (about 10 tbsp)
- 3/8 cup sugar (about 6 tbsp)
- 1/4 cup vegetable oil (I used corn oil)
- 3/8 cup milk
- 1 packet baking powder (for cakes)
- 2 medium eggs
- 1 lemon (juice only)
- butter and flour (for the pan)
- 3 tablespoons butter, melted
- 1/4 cup sweet cooking rum (about 4 tbsp)
- 1/4 cup sugar (for the syrup topping (about 4 tbsp))
- 3 tablespoons sliced almonds
Tools for BERNADETTE APPLE CAKE WITHOUT A SCALE
#ADV
- Knife
- Spoon
- 2 bowls
- Baking pan
- Pan
- Sieve
Preparation for BERNADETTE APPLE CAKE 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 and peel the apples, removing the core and any stem.
Cut them into pieces or thin slices …as you prefer!
Then drizzle them with lemon juice to prevent browning.
Combine the dry ingredients with the liquids, mixing well and also adding the apple chunks.
The batter for the Bernadette apple cake will be fluid and soft with lots of firm, ripe fruit.
Pour the Bernadette apple cake batter into the buttered and floured pan and put it in a preheated oven at 338°F/356°F for about 30 minutes.
In a small saucepan put the butter, sugar and rum and let them melt and form a light syrup for about 4–5 minutes.
Also add the sliced almonds and remove from the heat.
After 30 minutes, when the cake is already cooked even if not perfectly golden, take it out of the oven and pour the rum, sugar, butter and almond mixture 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 removing the Bernadette cake from the pan.
Dust the Bernadette apple cake with powdered sugar (which I love!!!), slice it and serve at the table!!
I accompanied it with a very simple cream of mascarpone, egg and sugar… mmmhhh delicious!!!
P.S. If you have little kids, avoid the syrupy alcoholic addition of the rum …
Enjoy!
Annalisa
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