apple chestnut mascarpone cake

another school year begins.. another apple season too!

did you bring your teacher an apple?

A+  if you did!

how fun is this A on a mac? 

this weekend we are picking our macintosh and ginger gold apples. 

  

 

if you like a softer pie like mark, macs make a great pie. 

i prefer them for apple sauce.  

 

ginger golds are fabulous eaten fresh..’out of hand’. 

they are also wonderful to bake with. 

perhaps with kids in school you have a little time to bake…

this apple, chestnut mascarpone cake is fabulous! 

apples and chestnuts…

two tastes of home and autumn.

inspired by chiara maci’s recipe. 

250 grams 00 flour

seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla paste

250 grams mascarpone cheese

150 grams sugar

4 eggs

1 teaspoon baking powder

1/2 teaspoon salt

2 medium or 3 small apples..

peeled and 

1 chopped for the cake batter

1 sliced to be placed on top of the batter, 

150 grams cooked chestnuts cut in half 

you can buy them peeled and cooked in a 100 gram package

1/4 cup apricot or apple jelly

1 tablespoon water or calvados 

preheat oven to 356° f.

butter and lightly flour a 10 inch springform pan

mix eggs and sugar in the bowl of a mixer. 

add mascarpone cheese and vanilla and mix well.

in a separate bowl, sift together flour, baking powder and salt

slowly add this to the egg mixture…mixing until just combined.

fold in the chopped apples and chestnuts.

pour the batter into your prepared pan…levelling with an offset spatula 

arrange the sliced apples in a circle on top..starting at the edges. 

 

lightly sprinkle the top with sugar..  a tablespoon or so. 

place in the oven, and cook for about 55 to 65 minutes..checking every 4 or 5 minutes near the end. 

the top should be golden.. and an inserted toothpick will come out dry.

when your cake is ready..heat the apple jelly and water or calvados in a small pan..

boil for a minute or two. it will be a lovely syrup

brush the entire top of the cake with this apple jelly syrup. 

you won’t need all of it. 

let the cake cool on a rack for 10 minutes.. then remove to a serving plate. 

sprinkle with icing sugar. 

perfect with a cup of coffee or tea in the afternoon or evening.

a pretty lovely breakfast too.. oh it’s wonderful any time. 

 

i hope your week has been lovely and that your weekend is even better. 

with apple cake it will be! 

hugs,

laura

carl laidlaw orchards