Sandy Cake with Apple Compote: Torta Sabiosa (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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:
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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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