Monday, April 19, 2010

Cake and Ice Cream

What a classic combination!
Seriously - everything is better, a la mode! I can just see it rib with a scoop of horseradish/butter frozen souffle...mmmmm... I bet that would taste amazing. Just imagine gently gliding that scoop of condiment over a hot slice of beef, watching the frozen quenelle slowly meeting (or meating, hee hee) it's fate as it sinks into every tender, pink-red pore.

But let's go back to the sweet side of this combination.

I spent a few days in la belle province last fall and partook in a cooking class, en francais! We made a potage, veal steaks with mashed potatoes and a delicious apple cake soaked in syrup. Maple syrup. You all know how I feel about maple, right? Hahaha - this cake didn't disappoint! Small individual ramekins filled with apple-flavoured cake soaked in a deadly maple syrup. Served warm. With a scoop of ice cream. Nothing better on a cold day.

I bring to you, "Renverse de pommes rouges a l'erable" (accent markings missing on a few of the letters, my apologies) from Ateliers et Saveurs. If you're in Vieux Montreal, I highly recommend a visit!

100g salted butter
100g sugar
100g flour
50g almond meal/finely ground almonds
10g baking powder
2 eggs
1 apple, diced in small cubes
2 tablespoons applesauce

250ml (1 cup) water
100g sugar
25ml maple syrup

Preheat your oven to 400F

In a mixer, cream together butter and sugar until light and fluffy. Add one egg at a time, followed by the applesauce and then the dry ingredients.
Gently fold in the apples.

Divide the batter among ramekins - I use about 8, but they specified 4.
Bake until golden and a tester comes out clean, about 20-25 min.
(the recipe 'says' 8-10 min, but it took A LOT longer, and during the class, I could tell it took much longer than 8-10 minutes)

To prepare the syrup:
In a saucepan - heat the water, syrup, and sugar until the sugar has dissolved and the syrup has reduced a bit (I couldn't tell what the recipe said, I let it boil for a solid 15 min or so).

CAREFULLY ladle syrup over the cakes. If you're having difficulties getting the syrup to 'soak' right away, take a skewer and pierce a few holes to get it started.

Serve warm with a generous scoop of ice cream.
(in this case, a scoop of lemon thyme ice cream)

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