This is one of my favorite cakes from Patricia Wells “the Paris Cookbook”. Super simple and oh so tasty – you should bake it now.
1/2 c flour
1/3 c sugar
1 TBSP baking powder
1/8 tsp salt
1/2 tsp vanilla
2 eggs lightly beaten
2 TBSP vegetable or coconut oil
1/3 c milk
4 apples, cores and sliced thin
1/3 c sugar
1 large egg, lightly beaten
3 TBSP butter, melted
Preheat over to 350. Prepare a 9 inch springform pan.
Combine flour, sugar, baking powder and salt – whisk together. Add vanilla, eggs, oil and milk, and stir until blended. Add the apples and stir to coat.
Pour into pan and bake 25 minutes.
While baking combine topping ingredients until well combined.
Remove cake from oven and pour toppin over the top. Return to oven and bake until deep golden brown and cake feels firm when pressed, about 10 minutes.
Allow to cool for 10 minutes. Run a knife around the sides on the pan, and release and remove the springform.
The early bird gets the squash blossoms! And this week I got most of them since I bought three bags, which means I would have plenty for another pizza!! This time I used truffle oil as a base, topped with a little mozzarella and a bit of ricotta on top – theirs flavors really allowed the blossoms to shine through. I’ve also perfected my technique on removing the stamen so I don’t have spend all afternoon prepping. Simple make a small snip at the base of the blossom and pull – voila stamen and stem free (pics at the bottom).
1 ball of pizza dough
Truffle or olive oil
20 squash blossoms, stamen and stem removed
4 oz mozzarella, grated
Preheat oven to 500 with pizza stone or baking steel inside (the steel is my fav).
Roll out dough, brush with oil, sprinkle mozzarella, layout blossoms, sprinkle with a tiny bit of mozzarella.
Bake 8 – 12 minutes. Slice, place a little ricotta on each slice and drizzle with tiny amount of truffle oil.