Ingredients
- 4 Granny Smith apples, or other tart apple
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 eggs, separated
- 1/2 cup milk
- 1 package instant yeast (baker's yeast)
- Butter and fine bread crumbs, for the baking pan
Directions
Preheat the oven to 375 degrees F.
Peel and core the apples and cut them into thin slices. Set the sliced apples aside. In a medium-sized mixing bowl, combine the flour, sugar, 2 egg yolks, milk, and yeast and stir gently until a batter forms.
In a separate bowl or in the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until they form firm glossy peaks. Gently fold the egg whites into the batter, leaving a few white streaks so as not to over-mix the batter.
Lightly butter a 8-inch baking pan then dust with bread crumbs, shaking off any excess crumbs. Lay the apples slices in a decorative manner at the bottom of the pan and gently pour the cake batter in around the apple slices. Bake until the top of the cake is golden brown and a skewer inserted in the middle comes out clean, about 1 hour.
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By epoling
Seattle, WA
on October 19, 2009
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I read the reviews beforehand, so decided a course of action to make sure this is not too sweet but more flavorful. I tossed the apples with a little lemon juice (for added tartness and to prevent browning while making the batter, as well as cinnamon and sugar. I also dusted the pan with cinnamon and sugar for added kick. It tasted very good this way.
I came up with way too many apples for my pan. I would recommend cutting them one at a time to make sure you don't have more than you need. Ended up using the leftover apples for applesauce.
By krisdutch_9594017
West Lafayette, IN
on September 20, 2008
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I over-whipped the eggs, but except for that minor set-back the recipe came out very well. I also split the recipe into two pans to accommodate extra apples.
By wjreillyiii_100...
phila, PA
on March 26, 2008
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Mario is a great chef and I've made and loved many of his recipes, but this one was absolutely terrible. I followed the recipe to the letter but the results tasted like a major ingredient was missing. I made the mistake of not trying it before serving it to guests because I have never had a disaster before with a Batali recipe.
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