“You’re expected to be sad in the fall. Part of you died each year when the leaves fell from the trees and their branches were bare against the wind and the cold, wintery light.” ― Ernest Hemingway.
This is the season of melancholy. The warm deep colors, the rain, the dark evenings. Yet it is the last burst of beauty that nature offers before it gets frozen. I live in a part of the world where rain is in plenty, during fall. It just makes the melancholy grow in a sweet delicious stab doesn’t it?
I hold my melancholy close to my heart. It really is my best friend. It makes me question things (sometimes way too much). Melancholy is the stuff of the most beautiful songs, the most amazing art and the most heart wrenching poems. Melancholy is a good thing. And, it makes autumn that much more beautiful.
This cake is drenched in Autumn. It’s color, its taste, and the feeling it invokes as you eat it. This is no traditional dutch apple tart. I wanted to capture the fragrance of autumn, and this cake does just that.
- 225 grams self raising flour
- 4-5 apples (I used Elstar), around 550 grams
- 2 large eggs, beaten
- 1 tsp baking powder
- ⅛ tsp ginger powder
- ⅛ tsp nutmeg powder
- ⅛ tsp ground cloves
- ½ tsp cinnamon powder
- 75 grams butter (softened)
- 175 grams light brown sugar
- grated zest of one large orange
- 1 tbsp lemon extract
- 3 tbsps milk
- icing sugar (for decoration)
- Preheat the oven to 180°C/350°F.
- Sift the flour, baking powder and the spices into a large bowl. Chop the apples into small slices and . Place in a bowl and toss with one tablespoon of the sieved flour mixture.
- Add the eggs, butter, milk and sugar to the rest of the flour. Using a hand whisk, combine for about 1 minute, until its a creamy consistency. Next fold in the orange zest, lemon extract and sliced apple.
- Spoon the mixture into a prepared cake tin that has been buttered and floured. Level off with the back of a spoon. Bake in the center of the oven for about 50 minutes, or until the cake feels springy in the center when lightly pressed. Cool in tin for tin minutes and then turn out onto a wire rack. Lightly dust with some icing sugar before serving, with a cup of hot steaming tea.
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This cake looks amazing. Your pictures are amazing. They actually mimic the melancholy mood depicted in your post. Just as you intended I am sure.
Thank you so much Julie. Holland really is very beautiful and seeps of melancholy at this time of the year. I didn’t do much but step outside. 🙂 Thank you for stopping by.
This captures the beauty of both food and nature. I loved seeing little snippets of your part of the world. Now, if only I lived closer for some tea and cake! Have a wonderful weekend dear friend 🙂 xx
Thank you Emilie! You should drop by Holland some time. I think you will love it. And tea at my place is guaranteed! 🙂
Looks like a delicious cake to try for sure. A beautiful rainy season here too. Anyhow I wrote a poem and called it “Inside Autumn” about this time of the year. Please do have a look should you get the chance. And have a lovely weekend too. 🙂
Thank you Nomzi. I did read your poem. I liked it. Thank you for dropping by.
Fabulous and thanks. You are welcome. 🙂
Oh wow this sounds lovely. will have to give this a go. Thanks for sharing.
Simon
Thanks for stopping by Simon. Do let me know if you try it out! 🙂