Hollandse Appeltaart

This Friday E. turned 34 years old, to celebrate I made him two cakes. One chocolate cake, filled with chocolate cuttercream, both made from mix. I covered the cake with chocolate fondant and decorated it with a World of Warcraft logo made from marzipan.

The other cake I made was Hollandse Appeltaart, a.k.a. Dutch Apple Pie. It differs from apple pies from other countries, because the filling contains raisins, cinnamon and lemon juice and the crust is not a tart crust but something between pâte brisée and cake. Traditionally, this apple pie is made with a Dutch variety of apples called Goudrenet, which is a tart (but not too much) apple. If you can’t find those use any other kind of tart apple, but don’t use apples that are too tart, otherwise you’ll end up with a sour-tasting apple pie. I like to add some dried cranberries to the apple pie and I usually use more cinnamon than the recipe says ’cause I love cinnamon!

Holandse Appeltaart

Filling
1 kg tart apples, like Goudrenet (which I used) or Granny Smith
Juice of 1 medium-sized lemon, freshly squeezed
70 g caster sugar
2 tsp ground cinnamon
50 g raisins
50 g raisins

Dough
250 g unsalted butter, at room temperature, plus extra for greasing the pan
250 g all-purpose flour
250 g self-raising flour
250 g caster sugar
2 large eggs
½ tsp lemon zest, freshly grated
1 Tbsp water
Pinch of salt

1 Tbsp dried breadcrumbs

Glaze
70 g apricot jam
30 ml (2 Tbsp) white rum (or water)

Preparation
Put the raisins in a small bowl along with a splash of cinnamon liquor and let them soak for 15 minutes.

Prepare the filling
In the meantime, in a large bowl, add the lemon juice. Start peeling, coring and cutting the apples into small pieces, placing them in the bowl as you go. Stir them around in the lemon juice every once in a while, so that they don’t discolor. Add the raisins to the bowl along with the sugar and cinnamon. Mix well with a wooden spoon or spatula. Set bowl aside.

Butter the bottom and sides of your spring-form pan generously and preheat your oven to 180-185 degrees Celsius.

Prepare the dough
In the bowl of a stand mixer (or in a large bowl), beat the butter on medium speed with the paddle attachment (or with your hand-held mixer), until softened and creamy, for 1-2 minutes. Sift all-purpose and self-raising flour directly into the bowl and add the sugar, salt, lemon zest, water and the egg. Mix all the ingredients with your hands and knead until you have a smooth, shiny, soft yet pliable dough that’s not sticking to your hands. It will come together very quickly and easily. If it’s too dry, add a teaspoon of water and if it’s sticky, add a little bit of all-purpose flour. Cut off a third of the dough and leave it aside.

Take the rest of the dough, shape it into a ball and place it in the middle of the spring-form pan. Using the back of your hand, press the dough over the bottom and up the sides of the pan. The dough should come up to 2/3 of the height of the pan. Try to spread the dough as evenly as possible.
Sprinkle the base of the pastry case with the dried breadcrumbs, which are used to soak up the juices from the apples, so that the base doesn’t become soggy.

Mix the filling once more with a spoon or spatula and empty it into the pan. It should fill the whole pastry case.

Take the piece of dough you left aside and divide it into smaller pieces. Roll each piece into long, thin round strips and use them to decorate the tart, lattice style.

Place the pan on the middle rack of the oven and bake for 45-50 minutes, until the crust takes on a golden-brown color.

Prepare apricot glaze
Ten minutes before the pie is ready, prepare the glaze by putting the apricot jam and the rum (or water) in a small saucepan. Heat the jam over medium heat, until it comes to the boil and then immediately remove from the heat.

When the apple pie is ready, take it out of the oven and immediately glaze it, using a pastry brush. Allow the pie to slightly cool inside the pan and then remove the sides of the pan. Allow to cool completely and if you want, move the pie onto a platter or cake stand.

The pie is eaten either warm or at room temperature. It is best eaten the day you make it, as well as the following day.
It can be kept at room temperature, covered, for 2 days and as the days pass, the crust will become softer and more cake-like.

Handmade Loaves: Arretje’s Cake

Remember Di of Di’s Kitchen Notebook? Di who hosted the Sundae Sunday last July and the Virtual Cookie Exchange last December? Well, she came up with another great idea: Handmade Loaves. She asked some bloggers if they would like to bake a loaf of their own picking and then she would organize a roundup. I decided to make something easy with ingredients I had on hand: a non-bake loaf cake called Arretje’s Cake.

Arretje’s Cake is a cold cake that is traditionally eaten in different Dutch regions. The name comes from a cartoon figure called Arretje Nof that was used as advertisement for the butter brand of the Nederlandse Olie Fabrieken (NOF) (Dutch Oil Factories).

Though the exact ingredients differ per region and recipe, the base is the same. The ingredients are mixed and then need to rest in the fridge to stiffen up. Here’s my favorite recipe. You can use margarine, but I prefer to use butter as it makes the Arretje’s Cake much tastier! Be sure to cut the cake into thin slices, this cake is very rich.


Arretje’s Cake

200 grams  (dry) biscuits
200 grams butter
200 grams fine sugar
2 eggs
2 tablespoons cocoa

Break the biscuits into pieces.
Add the cocoa and the sugar.
Stir in the eggs.
Warm the butter (don’t boil it!!!!) and mix it through.

Line a loaf tin with plastic wrap and fill the tin with the mixture.
Press down well.
Let the tin rest in the fridge for a whole day.
Remove the cake from the tin and cut into thin slices.

Zebra Pastel Cake

Towards the end of March I started dating E. As dating turned into a relationship, both E.’s parents and my parents kept asking when they would meet me/E. So, E. and I decided we would meet eachothers parents during the Easter weekend.

Ofcourse I couldn’t turn up empty handed, so I decided I would bring a cake and turned to my bookmarked recipes. I soon decided on making a Zebra Cake, because I loved the pattern: it looked like a fun cake. Usually a Zebra Cake is made by making a batter, dividing the batter into half and adding cocoa to one half and adding alternating spoonfuls of the two batters. But I also saw this Rainbow Cake and decided to change it up a bit. I divided my batter into 3 portions, added some pureed raspberries to one batch and some pureed blueberries to the other batch.

The cake can be served topped with a dollop of whipped cream and a strawberry, but is also quite delicious served on it’s own.

Pastel Zebra Cake
adapted from Baking Bites
4 large eggs
1 cup sugar
1 cup milk (low fat is fine)
1 cup vegetable oil
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
pureed blueberries
pureed raspberries

Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.

In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil and vanilla extract.

In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine. Divide batter equally into three portions, add some pureed raspberries to one batch and some pureed blueberries to another batch.

Put 3 tbsp of blueberry batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of raspberry batter in the center of the blueberry. It will push out the other batter and, as it sits for a moment, will also spread itself. Then put 3 tbps of vanilla batter into the center of the raspberry. Alternating spoonfuls of the three batters, repeat the technique until all the batter has been used up.

Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Reinvert on to a wire rack and let cool before slicing.

Serves 10.

CEiMB – Mocha Cake with Mocha Cream






TWD – Double Apple Bundt Cake

For this weeks episode of Tuesdays with Dorie Lynne of Honey Muffin chose Double Apple Bundt Cake on pages 184 and 185, I turned these into mini-cakes and will post a picture as soon as I can relocate them on my laptop: I have no idea where I saved them :S.
What I can do is tell you that these were amazing!! I took them into work with me and served them dusted with some powdered suger: tasty!!
Posted in Cake, Fruit, TWD. 1 Comment »

Dorie’s Dimply Plum Cake with Rosemary




My first attempt at Ontbijtkoek: Failure!!!

Yes, there is a huge dent in my Ontbijtkoek and No, there’s not supposed to be a dent in Ontbijtkoek. The worst part??? It wasn’t even completely cooked.
Attempt #2 will follow soon, using a different recipe!!
Posted in Cake, Dutch. 1 Comment »