I have received so many kind emails about “A Cook’s Remedy”. Thank you all for taking the time to write. As I said earlier, this is a passion story project and one that time-permitting, I want to keep telling. We are already working on episode 3, which will be based around the theme of roots, melancholy and the future.
For now, Here is the apple, yogurt and olive oil cake recipe that is in episode 2. My mom used to make this cake for us when we were growing up. She literally used the yogurt container as her measuring tool. The simplest cake you can make. It may forever be with you.
Apple, yogurt and olive oil cake
adapted from my book “Small Plates & Sweet Treats” and my mother’s kitchen.
Makes one 9-inch bundt cake
1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons (130 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
3 cardamom pods, seeds removed and crushed
1 teaspoon of dried chamomile (optional)
3/4 cup (105 g) superfine brown rice flour
3/4 cup (75 g) almond flour
1/4 cup (40 g) potato starch
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (100 g) brown sugar
1/2 cup (125 ml) whole-milk plain yogurt
1/2 cup (125 ml) olive oil
1 tablespoon dark rum (optional)
1. Preheat the oven to 350F. Lightly grease a 9-inch bundt pan and line the bottom with a circle of parchment paper.
2. Core the apples, quarter them, and cut each quarter into fourths. Heat the butter, 2 tablespoons of the natural cane sugar, the vanilla pod (save the seeds for the batter), cardamom, and chamomile in a large sauté pan over medium heat until the butter has melted. Add the sliced apples and cook for 7 minutes or until they are tender but still hold their shape. The sugar should not caramelize. Let the apples cool for 15 minutes and discard vanilla pod and any large pieces of cardamom and chamomile.
3. Arrange the apples tightly on the bottom of the cake pan in a circular pattern.
4. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, baking powder, baking soda, cinnamon, ginger, and salt.
5. In a separate bowl, whisk together the eggs, remaining 1/2 cup (100 g) natural cane sugar, brown sugar, yogurt, olive oil, vanilla seeds, and rum. Pour the wet ingredients over the dry and whisk until the batter comes together. Pour the batter into the cake pan.
6. Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 15 minutes. Carefully invert it onto a cooling rack and cool completely.