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Torta Bolzano or Apple Clafoutis
Ingredients
- Apples: 3 to 4 firm apples about 1.25 to 1.5 lbs, such as fuji, honeycrisp, or granny smith; peeled, cored, and very thinly sliced; 1/16-inch thick
- stick Butter: 1 1/2 cup or 113g; melted
- Eggs: 2 large eggs
- Sugar: 1 cup granulated sugar 200g; plus extra for sprinkling on top
- Vanilla: 1 vanilla bean or 1-2 teaspoons vanilla extract split and scraped; or paste
- Salt: 1/2 teaspoon kosher salt
- Baking powder: 2 teaspoons
- Milk: 1/2 cup
- Flour: 1/2 cup all-purpose flour 60g
- Powdered sugar: For dusting
Directions
- 1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan with butter and line the bottom with a round of parchment paper, then grease the paper.
- 2. Melt the butter and scrape vanilla: Melt the butter in a small saucepan or microwave. If using a vanilla bean, scrape the seeds directly into your mixing bowl and drop the empty pod into the warm melted butter to infuse.
- 3. Whisk eggs and sugar: In a large bowl, whisk the eggs and half of the sugar together. Slowly add the remaining sugar while continuing to whisk until the mixture is pale, thick, and forms a ribbon when dropped from a spoon.
- 4. Combine wet ingredients: Discard the vanilla pod from the melted butter. Whisk the warm melted butter into the egg-sugar mixture.
- 5. Add dry ingredients and milk: Add the kosher salt, baking powder, milk, and flour in order, whisking gently after each addition until a smooth, thin batter forms.
- 6. Fold in the apples: Peel, core, and slice your apples very thinly. Add the apple slices to the bowl and fold them in gently with a spatula so every single piece is coated in the thin batter.
- 7. Bake: Pour the apple and batter mixture into your prepared cake pan, spreading the apples out evenly and smoothing the top. Sprinkle a light dusting of granulated sugar across the surface. Bake for 55 to 60 minutes, or until the top is deeply golden brown and set.
- 8. Cool and serve: Let the cake cool completely in the pan for at least 30 to 60 minutes (it will sink slightly as it cools, forming dense layers of fruit and custard). Dust with powdered sugar before slicing.
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