It is soon October, and I am starting to get these strange autumn feelings – strange in the sense that there is obviously no autumn atmosphere at all in the Caribbean… Well, except that it has been raining more or less non-stop since Sunday morning!! And it does feel a little cooler, I almost didn’t sweat at all while waiting for the bus this morning – my Spanish teacher was even wearing a [light] jacket when he arrived to the lesson!
The autumn is probably my favourite season, I love having to take out those thick knitted jumpers (and shop for some new woolen cardigans – one of my obsessions!), walking to work in the morning breathing in the cool crisp air, make a cup of tea and read a good book under a blanket in the evening… I am definitely in the wrong part of the world at the moment!
But, I am forgetting those shitty, grey, wet, windy and cold mornings when you’d rather stay in bed – especially as the apartment is freezing cold and it is dark outside when you walk to work and it is as dark when you walk home in the afternoon! When the wind is so hard that your umbrella breakes half way to work, and your shoes are completely wet from the rainy streets… Maybe I should remember that when I become too nostalgic!!
Part of the apple harvest in my parents’ garden in 2002 – I borrowed the photo from my father as I don’t seem to have any apple photos of my own!
However, there is one thing I truly miss and that is the tastiest apples ever – from my parents’ garden! They have two Ingrid Marie apple trees and they give enough apples to last the family well into the winter. My parents keep the apples in boxes covered with newspapers on the balcony… but I prefer picking the apples straight from the trees when they are still crispy. The harvested apples are great for apple cake though and this is my old time favourite recipe:
Gateau aux pommes avec crème fraiche* (svensk översättning längst ner på sidan)
Cake dough: 100 grams butter
3/4 decilitre sugar
3 decilitres flour
Filling: 4 decilitres sour cream / crème fraiche
1½ decilitres sugar
1½ teaspoon vanilla sugar
Decoration: thin slices of apple (preferably green and red apples with a firm flesh)
cinnamon / cardamom (I prefer cardamom)
Whisk the butter and sugar together, add the egg and flour. Put the dough in a round springform cake tin (removable sides / bottom), make sure that you cover the sides of the cake tin as high as possible. Mix the ingredients for the filling and pour it inside the cake tin. Decorate with the apple slices – I usually put as many slices as possible, it doesn’t matter that they sink in the egg and sour cream mixture.
Sprinkle cinnamon or cardamom on top.
Bake ~1 hour (175-200 degrees C / 325-400 F). Let the cake cool in the cake tin before removing the sides. Serve cold.
I actually have 3 apples in the fridge, and I think that I just might have to make an apple cake this weekend! Usually we don’t buy apples since they are imported**, but this time I just couldn’t resist – they reminded me of the apples in my parents’ garden.
*) The recipe is originally from one of my mother’s friends and I asked my mother to send it to me when I was an au-pair in Switzerland in 1994-95, and for some reason I thought that it was funny to translate it into French (Apple cake with sour cream).
**) But then again, most food products are imported here but we still try to buy locally grown bananas, avocados and mangoes…
Receptet på svenska – jag har ingen aning om vad kakan egentligen heter på svenska, jag fick det av min mor 1995 och skrev in det i min receptbok med ett franskt namn, men låt oss kalla den Äpplekaka med crème fraiche 😉
Pajskal: 100 g smör, 3/4 dl socker, 1 ägg, 3 dl vetemjöl
Fyllning: 2 st crème fraiche-burkar à 2 dl, 2 ägg, 1½dl socker, 1½ tsk vaniljsocker
Garnering: äpplen i tunna skivor, kanel eller kardemumma
Vispa smör och socker pösigt, bland i ägget och mjölet. Tryck ut i en rund kakform med löstagbar botten. Blanda fyllningsingredienserna och häll i formen. Lägg äppleskivorna i fyllningen och strö kanel / kardemumma över. Baka i ugn (175-200 grader) ca 1h. Svalna i form. Låt stå kallt ngn timme. Lycka till!!