{"id":475,"date":"2018-02-05T15:53:13","date_gmt":"2018-02-05T20:53:13","guid":{"rendered":"http:\/\/chiccafood.com\/en\/?p=475"},"modified":"2024-05-24T04:03:25","modified_gmt":"2024-05-24T09:03:25","slug":"calvados-oliveoil-apple-cake","status":"publish","type":"post","link":"https:\/\/chiccafood.com\/en\/calvados-oliveoil-apple-cake\/","title":{"rendered":"Apple Olive Oil Cake with Calvados"},"content":{"rendered":"
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An olive oil cake with plenty of apples macerated in Calvados. It's moist and fragrant cake is ideal for an after-dinner dessert!<\/span><\/p>\n <\/p>\n In France, there are plenty of kinds of apples. It seems that around 10 kinds of apples are always in the shop regardless of the season. \b I always get lost about what kinds of apples to choose from among so many kinds. Eaten raw, for salad, for cooking, for the oven, for the tart... I must choose depending on what I'll cook. Around 6,000 varieties exist in France so it is convinced that there are mountains of recipes using apples.<\/p>\n Gala and Golden are available all year round and are almighty apples. Fuji and Green Granny Smith are also easily obtained, It is a typical apple for eating raw.<\/p>\n The one I frequently use for sweets is the variety of \"Reine des reinettes\". It is a variety suitable for tart, especially tarte tatin. However, I could not get them for this time because the season passed, therefore I tried using Reinette Clochard. It retains their shape even after baking, it was a good variety to use for sweets.<\/p>\n Calvados is an apple (or pear) brandy from Normandy region in Western France. This area is too cool and damp to produce wine, hence the apple brandy 'Calvados' was born in Normandy.<\/p>\n The first time I tried this recipe was in a restaurant in Rome where I was working. At that time I used Granny Smith Apple and Amber Rum, therefore, the taste is pleasantly spiced with some caramel-like sweetness. After I changed Granny Smith to Reinette and Amber Rum to Calvados for this recipe. The taste and flavor have changed to fruity and fragrance, more French-like cake.<\/p>\n Anyway, if you don\u2019t have Calvados and Reinette apples, you can substitute them with rum and another kind of apples.<\/p>\n With plenty of chunks of Calvados flavored apples nestled in a light and tender olive oil cake. This apple cake is ideal for an after-dinner dessert and would taste heavenly with a dollop of...<\/p>\n I put it in a muffin pan and baked for closer to 12 minutes. You can also use a round standard cake pan, a square baking dish, or a loaf pan.<\/p>\n <\/p>\n
\nThey sell kilos and the price is cheap and it is also easy to store, so I keep some always in my kitchen.<\/p>\n<\/p>\n
The varieties of apples in France<\/span><\/h2>\n
Calvados from Normandy<\/span><\/h2>\n
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