Spanish style apple cake: "Tarta de manzana"
Here you will find the ingredients and step-by-step instructions to make this delicious "Tarta de manzana". The ingredients can be measured metrically (in grams) or simply by using a water glass of 200 mL (a common glass) (these measurements in water glasses are explained in the ingredients section below)
Equipment
- cake pan 18-22Ø (or any other shape with a similar volume)
Ingredients
- 6 medium-sized apples (your favorite type. I use Reinette, Golden Delicious, etc) 4 apples for the cake and 1 or 2 for the decoration (depending on how big your apples are). You can also just use apple compote if you prefer.
- 200 mL milk (any type, animal or vegan) 200 mL is also 1 glass
- 160 g flour (any type) 160 g is also 1 glass
- 100 g sugar is also 1/2 glass
- 1 pinch salt
- 1 pinch cinnamon
- 1 teaspoon butter (or margarine) to brush the cake pan
- 1 tbsp flour to flour the cake pan
- 1 tbsp fruit jam (your favourite, although apricot goes really well with the apples) (optional)
Instructions
- Peel and cut the apples in small pieces (if you use an immerse blender). If you have a powerful food processor you don't need to cut them that small.
- Add a bit of the milk and blend the apples until they almost become a compote
- Add the rest of the milk and sugar and keep blending
- Once it is all nicely pureed, add the flour, salt and cinnamon and mix using a whisk.
- Brush the cake pan with the butter or margarine and dust with flour to prevent sticking.
- Pour the batter into the pan and decorate with thin apple slices
- Bake the cake in a preheated oven at 180ºC (356ºF) heat source up and down, for 50 minutes (it could take longer depending on the oven and the thickness of your cake).
- Once out of the oven, it is time to "paint it". Mix the fruit jam with water to make it more runny and brush the cake to make it shiny.
- Let the cake cool down to room temperature and then store it in the fridge for at least 1 hour
- Take the cake out, slice and enjoy!
Notes
- To know when you can take the cake out of the oven you can do the toothpick trick (inserting a toothpick to check if it comes out clean). However, this cake usually remains quite moist and the toothpick will always come out with batter.
- It is better to check the color of the cake, and when the top is getting brown after around 50-60 minutes you can already take it out.