Something has been on my mind for a few weeks now. I've been pondering over it for some time. Should I, should I not? Will I succeed? What will Akber and Maryam think? Are they going to be open minded and accepting? Or will they scoff at me and turn up their noses?
You see, the reason I've been so hesitant is because I've been thinking of breaking a marriage, a union, a relationship. A longstanding one that has stood the test of time. A marriage with no fights and arguments. A marriage that is an example, one that everyone looks up to. One that is ideal and perfect but also boring and ordinary.
But the urge was too great and so I did it. It felt good.... I was relieved and at the same time apprehensive but when I got the nod of approval from Maryam and Akber, I knew I had done the right thing. Just in case you're wondering, I'm talking about the harmonious alliance that once existed between apples and cinnamon.
The two have always gone hand in hand. But I have found a better partner for the apple. A match that may be unconventional but still comfortable- apples and cardamom. They form a happy family in this cake that I adapted from this Pear and Almond Cake I have made numerous times. Out with the old and in with the new and everyone who ate a slice agreed. Apples and cardamom are very content with one another, they compliment each other.
Click recipe card to print.
What more could you want from a relationship? Roasted almonds and custard played happy friends with this delicate cake. Try this new combination and you won't be disappointed.
Have you broken a longstanding (food) relationship? Were you happy with the results?
Apple Cardamom Cake:
2 Fuji apples
3 tbs butter, room temperature
1/2 cup sugar
1/2 cup sugar
1 tsp pure vanilla extract
3/4 cup whipping cream
3/4 cup ground almonds
1/2 cup flour
1 tsp baking powder
1 1/2 tsp cardamom powder
1/4 cup roasted almond flakes plus extra for serving
Preheat the oven to 175 degrees Centigrade. Grease and flour an 8 inch pan. Core apples and cut thin slices. Place apple slices in water and squeeze half a lemon into the bowl to avoid discoloration.
Using the paddle attachment on your stand mixer and at medium speed, beat the sugar and butter until light and creamy. Add eggs one at a time, beating well after each addition and scraping the bowl when needed. Reduce the speed to low and add the rest of the ingredients except roasted almonds. Gently stir in the roasted almonds and pour batter into cake pan. Arrange sliced apples in a circular fashion and press gently into the batter. bake for approximately 30 minutes or until a skewer comes out nearly clean.
Let the cake stand for 5- 10 minutes on a rack before turning it out. Serve with a drizzle of custard and sprinkle roasted almonds on top. This recipe will serve 12 people.