Cake and Ice Cream



What a classic combination!
Seriously – everything is better, a la mode! I can just see it now…prime rib with a scoop of horseradish/butter frozen souffle…mmmmm… I bet that would taste amazing. Just imagine gently gliding that scoop of condiment over a hot slice of beef, watching the frozen quenelle slowly meeting (or meating, hee hee) it’s fate as it sinks into every tender, pink-red pore.

But let’s go back to the sweet side of this combination.

I spent a few days in la belle province last fall and partook in a cooking class, en francais! We made a potage, veal steaks with mashed potatoes and a delicious apple cake soaked in syrup. Maple syrup. You all know how I feel about maple, right? Hahaha – this cake didn’t disappoint! Small individual ramekins filled with apple-flavoured cake soaked in a deadly maple syrup. Served warm. With a scoop of ice cream. Nothing better on a cold day.

I bring to you, “Renverse de pommes rouges a l’erable” (accent markings missing on a few of the letters, my apologies) from Ateliers et Saveurs. If you’re in Vieux Montreal, I highly recommend a visit!

100g salted butter
100g sugar
100g flour
50g almond meal/finely ground almonds
10g baking powder
2 eggs
1 apple, diced in small cubes
2 tablespoons applesauce

250ml (1 cup) water
100g sugar
25ml maple syrup

Preheat your oven to 400F

In a mixer, cream together butter and sugar until light and fluffy. Add one egg at a time, followed by the applesauce and then the dry ingredients.
Gently fold in the apples.

Divide the batter among ramekins – I use about 8, but they specified 4.
Bake until golden and a tester comes out clean, about 20-25 min.
(the recipe ‘says’ 8-10 min, but it took A LOT longer, and during the class, I could tell it took much longer than 8-10 minutes)

To prepare the syrup:
In a saucepan – heat the water, syrup, and sugar until the sugar has dissolved and the syrup has reduced a bit (I couldn’t tell what the recipe said, I let it boil for a solid 15 min or so).

CAREFULLY ladle syrup over the cakes. If you’re having difficulties getting the syrup to ‘soak’ right away, take a skewer and pierce a few holes to get it started.


Serve warm with a generous scoop of ice cream.
(in this case, a scoop of lemon thyme ice cream)

Advertisements

Categories: apple, Ateliers et Saveurs, cake, French, maple

Author:bainvancouver

Communications specialist by day, baker/cook/triathlete/dog-owner by night. I blog about my adventures inside and outside my kitchen. Come take a look - no big whoop!

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

life @ enhasa

I am slowly going crazy, 壹、貳、參、肆、伍、陸、 switch.

Italian Home Kitchen Blog

Italian Home Kitchen Blog

Beyond The Dough

Sharing my sweet kitchen adventures, with an eye on the Vancouver food scene.

Cooking Up The Pantry

Feeding a hungry family!

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

cheese and toast

When all else fails.

Dame Wallis

I've never watched a single episode of Mad Men and I don't intend to. But I'm glad you like it.

beyondpaisley

Empire of Groovy

Beer and Baking

Beer Reviewing and Baking Blog

this french farmhouse

{ food, wine, home & life }

Much a Munch

Living. Loving. Munching - A Sydney Food Blog

a whisk and a spoon

connoisseur of fine cake

Mama's A Rolling Stone

My adventures inside and outside of my kitchen. I like cookies.

Eater - All

My adventures inside and outside of my kitchen. I like cookies.

not martha

My adventures inside and outside of my kitchen. I like cookies.

Kitchn | Inspiring cooks, nourishing homes

My adventures inside and outside of my kitchen. I like cookies.

%d bloggers like this: