Marie-Hélène’s Apple Cake

Quite by accident, I ended up making this apple cake the same week that it was the recipe of the week for a new baking group that is going through Dorie Greenspan’s Around my French Table. I’ve had my eye on this recipe for a while.

It is different from the Fall Apple Cake that I made recently because it has much less flour in relation to eggs and sugar(3/4 cup flour to 2 eggs/3/4 cup sugar instead of 2 cups flour/2 eggs/1 cup sugar) and more apples (I used 24 ounces of apples).  So the cake is moister and more delicate.

Of course, my cake was especially delicate because I actually didn’t use flour at all. Instead, I used potato starch (125 g.), and it worked like a charm. Other changes: extra-large eggs, oil (3.75 ounces) of butter, lemon juice instead of rum and a spoonful of vanilla sugar to give it real vanilla punch. I added a bit of cinnamon the second time I made this cake (yes, I made it a second time in one week!).

The first cake was baked in a large glass pie plate and the second in a 8″ square tin. Both worked perfectly.

My husband really loved this cake (and he was a fan of the earlier apple cake, too). I am so excited to be able to add a foolproof apple cake to my Passover baking repertoire.

If you want to see what other people have done with this recipe, check out the links here. Oh, and here are the recipes from this month’s series of recipes for FFwD.

Update: I made this cake with flour, and I like it better made with potato starch. And I discovered that the lemon juice is a must.

Tags: apple cake, cake, dairy-free, Dorie Greenspan, French Fridays with Dorie, gluten-free, Marie-Hélène's Apple Cake, Passover