Thanksgiving desserts must be easy to prepare in advance and serve with minimal effort. Who wants to start cooking again after such a substantial meal? I believe this is the reason pies are such a well-liked Thanksgiving dessert. Part apple cake, part gingerbread make up this torte. (Laurie Colwin’s recipe for gingerbread, from Home Cooking, was modified. I used to bake it in a pan with a heart shape.) This is ideal to have after Thanksgiving meal because ginger is known to help with digestion. The flavours will meld together if you prepare it one to two days in advance.
NOTES FOR A TEST KITCHEN
This recipe, which combines gingerbread and apple cake, is our ideal cake for fall. Tender caramelised apples are sandwiched between layers of spiced batter, and a layer of turbinado sugar melts to form a firm, glassy crust on top. Take care to caramelise the apples when sauteeing them so they have a little extra oomph. Eat this cake fresh within a day.
- Three big apples (I used Honeycrisp and Fuji.)
- 1/2 cup of turbinado sugar, divided into 4 teaspoons (1 stick) 2 TB unsalted butter plus more butter for the pan
- 1 and half cups all-purpose flour
- A half-teaspoon of baking soda
- 1/8 of a teaspoon of kosher salt
- 1 cinnamon stick
- 1/8 teaspoon of clove powder
- Allspice, ground, 1/8 teaspoon
- 1 teaspoon of ginger, ground (if you want more of a gingery kick; optional)
- Brown sugar, 3/4 cup
- Two huge eggs
- 10 grams of lemon zest
- One tablespoon freshly grated ginger (I peeled a 2 inch piece and grated it with a microplane grater)
- Molasses, one spoonful
- 3 teaspoons of rum, dark
- Vanilla extract, 1 teaspoon
- 14 cup of milk
- Greek yoghurt, plain, in 1/2 cup
- 10 half-walnuts
- Preheat broiler to 350. Margarine a 9″ springform dish. On the off chance that you are worried about your springform dish spilling, wrap the base with aluminum foil.
- Center and strip apples, and cut into flimsy cuts. Soften ~2 TB of margarine in pot and cook until it is gently seared. Mix in apple cuts until all cuts are covered with carmelized margarine. Sprinkle ~2 TB turbinado sugar over apples, and keep on sauting, mixing incidentally, till apples are relaxed and a large portion of the fluid has dissipated. Put away.
- In a medium bowl, mix together flour, baking pop, cinnamon, cloves, allspice, ginger (if utilizing) and salt. Put away.
- In a stand blender fitted with the oar connection, cream spread and sugar till feathery. Beat in two eggs. Beat in lemon zing, ginger, molasses, rum, and vanilla concentrate. (The combination will look soured. It’s alright.)
- Mix in the flour blend a little at a time, stirring after every expansion so the player is thick and smooth. Overlap in the milk and yogurt till hitter is smooth and completely joined.
- Scratch around 50% of the player into the arranged springform dish. Cover with apple cuts, and spread the other portion of the hitter over the apples. Smooth top with spatula. Put pecan parts on the highest point of the cake, and sprinkle the leftover 2 tablespoons of turbinado sugar over the cake.
- Heat for 50-an hour, or until the highest point of the cake is brilliant brown and an analyzer embedded into the middle tells the truth. The cake may marginally pull away from the sides of the skillet.
- Move to a cooling rack. Run a blade along the edges of the cake to release it totally from the sides of the container. Open the ring and eliminate it. To eliminate the cake from the foundation of the springform dish, hold on until it has cooled totally, then, at that point, slide a long slender spatula between the cake and the base. Utilize a huge spatula to then move it to a serving plate.
- Act with no guarantees or with a scoop of vanilla frozen yogurt or a mass of scarcely improved delicately whipped cream.