Caterina’s Log: Plumcake with Slow Food Presidium Apples, Ginger and Chocolate
The “Caterina’s Log” is a dessert that unites Piedmontese tradition (thanks to the use of the Gray Apple of Torriana, Slow Food Presidium, one of the ancient Piedmontese varieties) with a suggestive court legend. The original recipe was born as a 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 at the Royal Palace of Turin, the Queen suffered from severe nausea.
After the doctors’ attempts failed, a court cook found the solution: ginger combined with sweets, and in particular with the beloved apples, brought her immediate relief.
It is precisely from this legend that the “Caterina’s Log” was born.
The cake returned to the spotlight recently, in July 2020, when Benedetta Lanza and her daughter Frida won the contest “A dessert for Mirafiori”, promoted by the Slow Food Community to enhance Mirafiori Sud.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: loaf pan about 10 x 4 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Caterina’s Log
- 1 2/3 cups all-purpose flour (about 200 g)
- 5.3 oz dark chocolate 60-69%
- 5.3 oz butter (about 150 g) — at room temperature
- 2/3 cup granulated sugar (about 130 g)
- 4 eggs
- 1 packet baking powder (16 g (about 4 tsp))
- 5 apples (Gray Torriana apples or other apples, cut into 3/8-in (1 cm) cubes)
- 1 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/2 bean vanilla
- 1 pinch salt
Tools
- Kitchen scale
- 2 Bowls
- Electric mixer
- Sieve
- Spatula
- Parchment paper
- Loaf pan
How to prepare Caterina’s Log — Apple, Cinnamon and Ginger Plumcake
In a large bowl, beat the softened butter with the sugar (using an electric mixer) until you get a light, soft and fluffy 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 ground ginger and cinnamon.
Gradually fold the sifted dry ingredients into the creamy batter, mixing gently with a spatula from top to bottom so as not to deflate the mixture.Apply the decisive trick: In a bowl, toss the diced apples and chocolate chips with 1 tablespoon of the total flour.
Fold the floured ingredients into the batter, mixing gently.
Pour the batter into a loaf pan (about 10 x 4 in) lined with parchment paper.
Bake in a preheated conventional oven at 338°F for about 30 minutes.
Check for doneness: Do the toothpick test. Insert it in the center: if it comes out clean, the loaf cake is ready.
The Secret of the Plumcake: how to prevent the apples and chocolate from sinking in the batter
The most common problem when preparing a loaf cake rich in fruit and heavy pieces, like this one with apples and dark chocolate, is that the apples and chocolate chips sink completely during baking, leaving a gummy bottom and a bare top.
The trick I reveal to you: to prevent the apples and chips from sinking, after cutting them,
Suggested Uses and Pairings
Spiced Breakfast: Great to start the day, perhaps served with an citrus jam that balances the spices.
Evening Dessert: Serve it warm with a drizzle of custard or a scoop of Bourbon vanilla ice cream.
Drink Pairing: Perfect with a strong black tea or a ginger infusion to echo Catherine’s legend.
Storage
Once completely cooled, wrap the loaf cake in plastic wrap or place it in an airtight container.
It keeps at room temperature for 4-5 days, maintaining its softness.
Freezing: You can freeze the loaf cake (whole or in slices) tightly wrapped and keep it for up to 3 months.
FAQ (Questions and Answers)
Can I make the “Caterina’s Log” without ginger?
Yes, you can omit it, but you will lose the distinctive aroma linked to Catherine of Austria’s legend. If you want a similar flavor, slightly increase the amount of cinnamon.
Why do I need to cream the butter with the sugar?
This technique (the creaming method) is crucial to incorporate air into the batter, making the loaf cake higher and softer compared to a batter made with melted butter.
If I use milk chocolate, should I change the amount of sugar?
It may be helpful to reduce the sugar by 10-15 grams, as milk chocolate is already sweeter than dark chocolate.
When should I check the baking?
The loaf cake begins to brown after about 20 minutes. Check doneness with a toothpick no earlier than the 25th minute to avoid causing it to collapse.
