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CAKE - Apple Sharlotka
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| Apple Sharlotka SERVINGS: MAKES ONE 8-INCH TART •F&W •STAFF-FAVORITE Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. 4 Granny Smith apples—peeled, cored, quartered and thinly sliced | |
| 1 tablespoon | fresh lemon juice |
| 1 cup | sugar |
| 3/4 cup plus 2 tablespoons | all-purpose flour |
| 1/4 teaspoon | ground cinnamon |
| 1/4 teaspoon | freshly grated nutmeg |
| Pinch | kosher salt |
| 3 large | eggs |
| 1/2 teaspoon | pure almond extract |
Confectioners’ sugar, for dusting
Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.
MAKE AHEAD The sharlotka can be made up to 4 hours ahead.
PUBLISHED NOVEMBER 2014
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