Forgive me for not posting many of my own recipes recently. I have so many other things going on right now, and the first thing to go on the back burner is all the stuff I do for fun, like the blog! But have no fear, I have a massive backlog of recipes for you as well as some fun Friends with Recipes posts. This one comes from the lovely Lara who is another American in London. She blogs for Babyccino Kids and can be found Instagramming her gorgeous family here.
Apple Sharlotka – by Lara Curry
I love apples. I love Autumn. And I love apples so much that I even used to have my own little after school business making apple pies when I was a younger school girl. But Apple Sharlotka is a recipe I had never tried before, and so I decided to break away from my typical ‘all American’ apple pie, apple cake, and applesauce making and baking this Autumn and try a Sharlotka. It even sounds more exotic, doesn’t it? Sharlotka is a Russian favourite, an Autumn staple in many homes.
And it is oh so lovely. And easy! And I want kids to enjoy spending time baking with me, stress free and full of fun. This recipe consists of a few simple ingredients, and it is fool proof. We made it three times in 1 week, with my three year old as my assistant chef and a baby in the carrier on me, so distraction was, well, inevitable. By the third time we were able to bake it without reading the recipe it is that easy. But it is also delicious and looks lovely too.
This recipe is adapted from Smitten Kitchen, (one of my all time favourites) and then from Alex’s mother, who adapted it from her mother, and so on… so now you can continue the tradition in your own home.
Apple SharlotkaPrint Recipe
- butter for greasing a springform pan
- 6 large, tart apples, Bramley Apples (which we used) or Granny Smith
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar (unbleached if possible)
- 1 teaspoon vanilla extract
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon ground cinnamon, to finish
- 1 tablespoon powdered sugar, also to finish
preheat oven to 175C degrees (350F degrees). Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
we used an apple peeler and corer (UK*) or (US**) and if you don’t have one, you must get one because it saves so much time for all apple baking and is fun for the kids to do. (Be very careful and only allow them to turn the handle. Please supervise at all times!).
pile the cut apples directly in the prepared pan. The task of ‘separating’ the apple slices was one my daughter really enjoyed. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
pour over apples in pan, using a spatula to spread the batter so that it covers all exposed apples. Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples. Bake in preheated oven for 55 to 60 minutes. I even put it under the grill setting for the last 3 minutes to ‘brown’ the top a bit more, I didn’t want an anaemic looking sharlotka, but please don’t burn it!
cool in the pan for 10 minutes on a rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Immediately before serving mix the ground cinnamon with the powdered sugar, and thru a small sieve, dust it on the top. If you dust it before serving it, it will taste good but won’t look as ‘dusted’ and pretty!
serve warm or cooled. We have tried it with vanilla ice cream (my daughter’s favourite topping), but it is equally delicious with custard, greek yoghurt (the healthier option, add a drizzle of honey), pouring creme, or with sour cream (which is more Russian). In case you couldn’t tell, we like our accessories. But however you eat yours, and whenever you eat yours (yes even for breakfast), I am sure it will make you smile!
Thank you, Lara! Your pictures look absolutely incredible. I can’t wait to give this a try! – Bxx