Today, I am thrilled to present a delicious and easy apple cake recipe that was graciously shared with me by a close Uzbek friend. This is the Uzbek take on the Russian Sharlotka Apple pie. Picture a scenario where those once vibrant apples in your fruit basket begin to lose their freshness. This is precisely the moment when this delectable treat comes to the rescue.
What makes this cake truly remarkable is its ability to seamlessly fit into your daily routine. With no added fat in the batter, it serves as an ideal accompaniment to your afternoon tea or as a light dessert complemented by a comforting warm custard.
Traditionally, Uzbeks bake this cake in a swiss roll tin, resulting in a charming rectangular shape, the cake is then typically sliced into petite squares or rectangles, each no more than 2-3cm in height.
However, I previously decided to add a touch of novelty by utilizing a pretty rose-shaped silicone mould that was eagerly awaiting its debut and this is how it came out.
The History of Sharlotka Apple Cake Recipe
Now let’s travel through time and unravel the fascinating history of Sharlotka apple cake, also known as a beloved Russian apple pie. Legend has it that this delightful dessert originated in the enchanting city of London during the 19th century. It was there that the ingenious French chef, Marie-Antoine Careme, dedicated his culinary expertise to the service of Russian Czar Alexander I.
Originally known as Charlotte à la Parisienne, this exquisite creation quickly gained fame and acclaim. However, as time passed, the recipe underwent transformations and evolved into what we now recognize as the iconic Charlotte Russe.
Interestingly, the modern-day Russian Sharlotka has veered away from its Parisian roots, as its recipe took on a distinct identity through the hands of resourceful home cooks during the Soviet era. Their ingenious adaptation simplified and perfected the dish, making it accessible to households across the nation.
Today, Sharlotka stands as a testament to the ingenuity and creativity born out of necessity. This traditional apple pie, with its humble yet irresistible charm, has captured the hearts and palates of generations. Its enduring popularity is a testament to the power of simple, wholesome ingredients and the comforting nostalgia they evoke.
Now, with a deep appreciation for the history behind this beloved treat, let us delve into a delightful recipe that pays homage to the spirit of Sharlotka Apple cake.
Easy Apple Cake Recipe
Equipment
- 1 hand mixer
- 1 Mixing bowl
- 1 rectangular baking tray roughly 23 x 33cm (9 x 13 inches)
Ingredients
- 5 eggs (mine were very small so I used 6)
- 1 cup self raising flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp vanilla sugar powder or essence
- 4 apples peeled, quartered and sliced long
- 1 tsp cinnamon
- optional 1 tsp nutmeg
- ½ cup raisons optional
- icing sugar or crushed walnuts/almonds optional for dusting or sprinkling on top
Instructions
- Separate the egg yolks from the 4 eggs and place into a small bowl and keep close by
- Add the cinnamon, nutmeg and baking powder to the flour, sift and leave aside.
- Place the egg whites into a cake mixing bowl and whisk until white, light and fluffy
- Then start to add the sugar a little at a time while whisking
- When you have finished with the sugar start to add the egg yolks 1 by 1 while whisking on low speed
- After this start to add the flour mix a little at a time, again on low speed
- Now your cake mix is finished. If you are putting it in a patterned cake mould, then you may add the apple slices you prepared earlier into the mixture and fold in until evenly mixed. But if you are using a ringed tin or a rectangular oven tray, you need to generously grease your tin with some butter or line the bottom with parchment paper before laying your apple slices in a presentable pattern at the bottom of the tin. If you are using raisins, you can sprinkle them over the top of the apple slices.
- Spoon out your cake mix evenly across the top of the apples and if you are using any nuts, you can sprinkle them over the. top of the batter before placing the cake into the oven.
- Bake in a preheated oven on gas mark 4 for about 20-30 mins (if using a ringed tin or rectangle tray)
- A round patterned mould will take slightly longer in the oven.
- When cooked tip out and let cool before dusting with icing sugar
Keep up the good job!