French markets – Myfrenchkitchen

Our youngest daughter loves apple-anything and she started baking this cake when she was only knee high. It is from The Australian woman’s weekly home librabry – Cakes and slices. We’ve changed it only a little . The recipe directs to cut apples in quarters and then cut 3/4 trhough in slices and then press into the dough. It gives a beautiful cake, but makes the slices too big(to include apples in each slice) so we cut the apples in slices and spread them through out the cake, which gives a less attractive cake, BUT much more moist and of course delicious!

PS: forgive the bad photo..I was being pushed on with the photo, because my daughter didn’t want the cake cold…and after all, she DID bake the cake..!

Suggestions.

Pears could be used instead of apples.
Instead of inserting the apples slices all over the top of the cake, the apples can be cut into courters and then sliced only 3/4 way through. Press into the cake at the edges. I gives a prettier cake, but the slices won’t be spread through out the cake.
Gelatin powder can be used…1 tsp.
Best when served slightly warm with a spoonful of whipped cream on the side…or my ever trusting naughty crème fraîche!
It can be stored for two to three days.

Last weekend, Montlouis held its yearly, autumn “marché des douceurs. A lot of eating and drinking, socializing and selling marks the day and if one arrives home hungry you have only yourself to blame!

Le week-end dernier etait le marché des douceurs en centre ville de notre petit village si sympa, avec des rencontres de Montlouisiens si sympa. C’est la fête automnale annuelle et on y mange et on y boire. On discute dans les rues, on vends et on achète . Si, après tout ca, on rentre à la maison sans un sourire ou encore affamé… eh bien, c’est pas à cause d’un manque de la nourriture ou un manque de divertissement!