APPLE CAKE

   It became a tradition in my family to make "something sweet" saturday. For years this happens almost every single weekend starting with my grandmother, my mother and now is my turn to continue it. Today was saturday and I was home alone so it was the perfect time to get in the kitchen and come with a dessert idea. But before get actually in the kitchen I started looking for inspiration around the web thats how I discovered this delicious and simple apple cake recipe on this blog .
 
   But, if you know me, I can't just take a recipe from the web and follow it. No, that's not me! I need to do something different, to add a least one extra spice just to make me feel better. So I did this time and it came out a very...very good and moist cake!

APPLE CAKE

Cake Batter:

250g flour
150g sugar
1 tablespoon baking powder
1 teaspoon baking soda
a pinch of salt
4 egg yolks (reserve the withes)
120g butter at room temperature
2 tablespoons sour cream
1/2 cup of milk
1/2 lemon zest

Filling:

5 apples, peeled and sliced
1/2 lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 tablespoon grated ginger
3 tablespoons flour

Meringue top:

4 egg withes
150g sugar


   I started to peel, remove the core and slice the apples, I added all the spices over them, the ginger, flour and lemon juice. Stir gently so all the apples get coat in that mixture then set aside,
   For the batter, mix the flour, baking soda, baking powder and salt. In a separate bowl mix the butter with sugar until well combined, add the egg yolks one at a time, sour cream, lemon zest and a little bit of milk ( you will add the rest later if the mixture is too dry). Fold in the flour mixture and stir until everything is well combined, but don't over mix it!
  Coat with baking paper the bottom of a pan ( I used a round one with a diameter around of 26 cm) and butter the sides and also the bottom. Pour the batter mixture into the pan, spreading it evenly and arrange on top the apple mixture.
   Bake it for 50-60 minutes in a preheated oven at 180 degrees Celsius, make the toothpick test to make sure it is well baked in the middle.
   Meantime prepare the meringue top by beating the egg withes until foamy and then add gradually the sugar whiping it until it holds stiff peaks.
   After 50-60 minutes, remove the cake from the oven, add the meringue on top and then bake it for another 20 minutes or until it gets golden brown.

HUMMUS

   For a long time I wanted to try hummus, I didn't even knew what it is at first but the curiosity made me to search more about this egyptian superfood. Yes superfood! Why? Because it's a very simple, cheap, nutritious, adaptive, vegan, allergy-friendly and many other more qualities. After I find out how ridiculously easy is to make I discovered the taste...oh man, I can't stop eating it now! It's something about that creamy texture, the lemon and tahini which all results in this amazing dip. 

   

   It's perfect for a light dinner with some homemade pita bread and some fresh tomatoes, maybe some chili peppers if you like it more spicy like me or for a more healthier version you can replace pita bread with some fresh vegetables.

HUMMUS

serves 6

400g chickpeas (canned ones)

2-3 tablespoons tahini paste

1/2 lemon (zest and juice)

2 garlic cloves

3 tablespoons of fat yoghurt

salt and pepper to taste

olive oil

   Combine all the ingredients without the oil in a blender or in a tall bowl like I did, season with salt and pepper to taste and blend all together until smooth or desired consistency. If is not smooth enough you can add gradually liquid from chickpeas and keep mixing until you achieve the texture you want. Pour the mixture in your serving dish and top with olive oil. Enjoy!