I’ve never been a fan of apples. I know, it’s blasphemy, considering how versatile and healthy they are. To me they’ve always been kind of blah but I found the most amazing apples on the market on Food 52‘s website.
They’re called Rose (or Mountain Rose) Apples and from the moment I saw them I knew I had to have them. The apples have a yellow-reddish skin and a sweet pink flesh.
I used them two ways. The first was my favorite:
Rose Apple Lemon Curd Cake
1 1/4 cake flour
1 cup caster sugar
1/4 cup plain greek yogurt
1/4 cup buttermilk
1/2 cup unsalted butter, room temperature
1 tsp baking powder
2 tsp vanilla paste or extract
1/4 tsp: fiori di scillia, ground cloves, nutmeg, ginger, Vietnamese cinnamon, salt
zest of one lemon
2 eggs, room tempature
2-3 Rose Apples, sliced thinly
Preheat oven to 325F and grease an 8-inch round cake pan.
Combine flour, baking powder, salt, cinnamon and ginger in a bowl and set aside.
In stand mixer fitted with a whisk attachment combine eggs, sugar and butter until light and fluffy.
In a another bowl, mix yogurt, buttermilk, vanilla paste, and Fiori di Scillica.
With the mixer on low speed and fitted with the paddle attachment, add half of the flour. Once combined, add the half yogurt/buttermilk mixture and gently combine. Add the remaining flour combine and finally add the remaining liquid. Scrape down sides of the bowl with a spatula and pour into the prepared pan.
For Apple Lemon Curd
1 1/2 cup apples cored and chopped. I used a mixture of Granny Smith and Rose.
3 Meyer Lemons; zested and juiced
1 1/4 cup caster sugar
1/4 cup unsalted butter; melted
In a medium saucepan combine apples, lemon juice and zest, sugar and melted butter. Allow to simmer until the sugar has melted. Add eggs, one at a time, and stir until thick and combined about 10 minutes.
Pour batter into prepared pan. Top with lemon curd then arrange the sliced apples in a circular pattern.
Bake cake for 45-50 minutes until a toothpick inserted into the middle comes out clean.
Join me next time when I use these beautiful apples to make a twist on a French Apple Tart