Ginger Apple Torte
This ginger apple torte recipe teaches you how to make a wonderful thanksgiving desert. With the exact quantity of ingredients mentioned in this ginger apple torte recipe, you can serve it for 6 to 8 people. First of all, you need to preheat oven to 350.
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Ingredients
- Turbinado sugar – 4 tablespoons. (Divided)
- All purpose flour – 1-1/2 cups.
- Large apples – 3 nos.
- Unsalted butter – 1/2 cup (1 stick; you have to take 2B butter +more for pan).
- Baking soda – 1/2 teaspoon.
- Kosher salt – 1/4 teaspoon.
- Ground cloves – 1/2 teaspoon.
- Cinnamon – 1 teaspoon.
- Ground ginger – 1 teaspoon.
- Ground allspice – 1/2 teaspoon.
- Large egg- 2 nos.
- Grated fresh ginger – 1 tablespoon.
- Brown sugar – 3/4 cup.
- Lemon zest – 1 tablespoon.
- Dark rum – 3 tablespoons.
- Molasses – 1 tablespoon.
- Milk – 1/4 cup.
- Vanilla extract – 1 teaspoon.
- Plain Greek yogurt – 1/2 cup.
- Walnut halves – 10 nos.
Cooking guidelines
A 9-inch springform pan must be buttered. (If there is any problem like leaking, you can wrap the bottom with aluminum foil).
Apples must be cored and peeled.
They should be cut into thin slices.
Melt 2B of butter in a saucepan and cook until turn light brown.
Apple slices must be stirred in and make sure that all slices are covered with browned butter.
2B Turbinado must be sprinkled over apples.
Saute stirring occasionally until apples are softened and liquid has evaporated.
Set aside.
Take a stand mixer fitted with a paddle attachment.
Butter and sugar should be creamed until turned fluffy.
Two eggs must be beaten in.
Beat in lemon zest, vanilla extract, rum, molasses and ginger as well. (The mixture is going to look curdled).
The flour mixture must be stirred in little at a time.
Stir well after each addition so that batter turns thick and smooth.
Milk and yogurt should be folded in.
Half part of the batter must be scraped into the springform pan.
Cover with apple slices.
The other half of the batter should be spread over the apples.
Smooth top using a spatula.
Walnut halves must be placed on top of the cake.The remaining 2 tablespoons of Turbinado sugar must be sprinkled over the top of the cake.Bake for 50 to 60 minutes. (You need to make sure that the top of the cake is golden brown.It should be transferred to a cooling rack.In order to loosen the cake fully from the sides of the pan, you must run a knife along the edges.Open the ring and remove it.Use a big spatula to move it to a serving plate.You can serve it with a blob of barely sweetened softly whipped cream or with a scoop of a vanilla ice cream.
