Recipe courtesy of Mario Batali
Total:
1 hr 20 min
Active:
20 min
Level:
Intermediate
Total:
1 hr 20 min
Active:
20 min
Level:
Intermediate

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 6 eggs, separated
  • 1/4 cup potato starch
  • 1/2 cup flour
  • 1 package active dry yeast
  • Pinch salt
  • 2 tablespoons sweet butter
  • 4 Granny Smith apples, peeled, cored, and thinly sliced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup brown sugar

Directions

Preheat the oven to 425 degrees F.

In a mixing bowl, combine the butter and sugar and cream them together. Once they are well mixed and fluffy, incorporate the egg yolks, one at a time, and continue to beat.

In a separate bowl, combine the potato starch, flour, yeast, and salt and mix well. Combine the wet and dry ingredients, stirring just enough to blend. In a separate bowl, whip the egg whites and fold them into the mixture. Turn the batter out into a greased 9-inch round cake pan and bake for 30 minutes.

While the cake bakes, heat the butter in a medium saucepan. Add the apples, ginger, and sugar and cook until very soft, about 20 minutes. Set aside in a warm place. When the cake comes out of the oven allow it to rest 5 minutes, then invert it onto a plate. Spoon the apple compote over and serve with whipped cream on the side.

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