Provencal cakes are often very dense and seasoned with fruits, herbs and spices. Often served as a mid-morning snack or after dinner with a glass of wine. Delicious!!
PREP TIME: 20 min.
COOK TIME: 30 min.
1 c cake flour, sifted 1/2 t baking powder 1/2 t allspice 1/4 t ground cloves 1/2 t salt 2 large eggs 1/2 c applesauce 1/2 c brown sugar, packed 3 T olive oil 1 t orange rind, finely grated Candied Orange Rind (recipe follows)
1 Granny Smith Apple (peeled and cored)
Heat oven to 350° degrees F. Grease and flour an 8-inch round cake pan. In a small bowl, combine flour, baking powder, allspice, cloves, and salt; set aside. In medium bowl, beat eggs, applesauce, brown sugar, olive oil, and orange rind until well blended. Stir in flour, mixing gently, until combined. Pour cake batter into pan. Peel and core apple; cut lengthwise into 3/4-inch thick slices. Arrange slices in batter in a concentric circle like the spokes of a wheel. Bake until brown and firm, about 30 minutes.
Meanwhile prepare Candied Orange Rind. To serve, invert pan to remove cake and place cake right side up on a cake plate. (This cake is sturdy and easy to handle.) Garnish center of cake with candied orange rind. CANDIED ORANGE RIND: Carefully remove the rind of one orange in wide strips (A vegetable peeler works great). Cut the peels into 1/8" strips and place in a small pan with enough water to cover. Heat to boiling and cook 2 minutes. Drain orange strips and return to pan. Add 3 T sugar and cook over low heat until sugar dissolves into a thick syrup that coats the strips. Cool before using.