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5 tart apples

1-1/3 cup sugar, divided (300g)

powdered cinnamon

10 tablespoons unsalted butter, divided

1/3 cup slivered almonds (50 g.)

3 large eggs

1/3 cup creme fraiche (90g)

1 cup flour (160grams)

1/3 cup raisins (50g)

1/4 cup, scant, calvados




Preheat the oven to 350 degrees.


Peel, quarter, remove seeds from the apples.  Lay pieces on a bake sheet, sprinkle with 1/4 cup sugar, a sprinkle of cinnamon and dot with 6 tablespoons butter.  Bake until the apples are tender, turning them often.


Butter the sides and bottom of an 8" springform mold.  Sprinkle on the almonds.  Lay on the apple slices.


Combine in a food processor, the eggs, 3/4 cup sugar, the creme fraiche and 4-1/2 tablespoons butter, melted.  Pulse these until well mixed.  Pulse in the flour and then the raisins with the minimum amount of mixing.  Pour this batter over the apples.


Bake for 25 minutes or until bake through.


Make a syrup with remaining sugar and 3 tablespoon water.  Off the heat stir in the calvados.


Give the cake 5 minutes to cool.  Unmold it on a plate.  Drizzle the sugar syrup over the top.


Serve with creme anglaise.