Dutch Apple Cake with Currants and Golden Raisins
Serve the fall flavors of Holland in this cake which resembles a traditional American apple pie with a twist.
|Author: Chef Aliza Green|
|Prep time: 45 minutes|
|Total time: 45 minutes|
- 4 pounds mixed Fuji, Gala, Golden Delicious or Granny Smith apples
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup black currants
- 1/4 cup golden raisins
- 3 cups unbleached all purpose flour
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1/2 pound Unsalted Butter
- 1/4 cup lightly beaten egg (2 extra large eggs) +1 tablespoon ice water
- Egg Wash
- 1 egg, lightly beaten with 1 tablespoon milk or cream (for glaze)
- Peel and slice the apples.
- Bring 1 cup water, sugar, and the lemon zest to a boil.
- Simmer the apples, currants and raisins in the syrup until the apples become transparent and the currants and raisins are swollen, about 10 minutes.
- Drain fruit, reserving fruits and liquid, and then spread the fruit out on a metal pan so it will cool quicker.
- Place flour, sugar, and salt in a mixing bowl and refrigerate to chill.
- Cut the butter into small pieces and freeze until firm (or freeze the butter and then grate).
- Using the flat paddle of a mixer, or by hand, cut the butter into the flour, mixing until the bits resembles oatmeal.
- Add the egg and mix just long enough for the dough to form a rough ball, adding a few teaspoons of ice water only if necessary.
- Pack the dough into a rectangular shape in a plastic bag and chill at least 1 hour or up to 2 days.
- Roll about 2/3 of the dough on a floured surface to a sheet a bit more than 1/4" thick and chill. Roll the remaining half of the dough the same way and chill.
- From the first sheet of chilled dough, cut out a round piece large enough to cover the bottom and 1 1/2" up the sides of a 9" x 2" springform pan.
- Roll out the remaining chilled dough and cut into strips for the lattice top (using a pinked cutter if possible).
- Chill the strips while assembling the cake.
- Fill the pastry-lined springform pan with the cooled apple/currant mixture.
- Arrange the top layer of apples in a nice pattern.
- Make a lattice top to cover the apple mixture.
- With the remaining dough strips, form a border and pat onto the edge of the tart.
- Brush the lattice and the rim with the egg wash.
- Place the cake on a baking sheet and bake at 325°F until lightly browned with bubbling filling, about 1 hour.
- Remove the cake from the oven and allow to cool.
- While cake cools, boil the reserved apple syrup until thick and just beginning to darken in color.
- Pour over the cake while warm, but not hot.
- Cool completely before cutting into 8 to 12 wedges.