apple raspberry and honey sharlotka

12 Feb

Like Frances the Badger singing a sad lament to her once beloved bread and jam, I just can’t have any more.

No. More. Sugar.

It’s a terrible problem, free millefeuilles and an overload of apple tarts. But I am suffering from it. The patisserie keeps throwing them at me, and now my teeth hurt.

Thank science for this lovely lady, who shaped a pile of apples into a torte and called it dessert. A whisper of eggs and flour for structure but otherwise, almost an apple per slice. Sticky baked apples, golden around the edges.

I added a few frozen raspberries, that naturally melt into bright jam in the cooking, and swapped the sugar for honey. Because

No. More. Sugar.

(Normally honey is not a good substitution because sugar has magic properties important for structure. Here though, the apples are the bricks that hold it together.)

Make sure to use tart, sharp apples. I tried Royal Gala the first time, and they were a sad blah. Grannies are perfect.

Apple, raspberry and honey Sharlotka

(adapted from the always successful Smitten Kitchen)

1 kg Granny Smith apples – about 5 large ones

100g  frozen raspberries

3 large eggs

100g runny honey

140g flour

1/4 tsp salt

to serve: icing sugar

Preheat oven to 180C. Butter a round cake tin, line with a circle of baking paper.

Peel, quarter and core the apples, then slice them quite thinly. Tip half into the tin, sprinkle over the raspberries (still frozen, they keep their shape better). Then the rest of the apples.

Whisk the eggs with the honey, gradually add flour and salt. It will be quite a thick batter, but try to drizzle it evenly over the apples. Smooth out and press down with the back of a spoon, so the batter fills in the gaps.

Bake for 50-60 minutes (depending on oven) until a skewer comes out clean. Leave to cool, then remove from tin and dust with icing sugar.

Would be amazing with mascarpone, still pretty good with yoghurt.

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