Warm Sour Apple and Buttermilk Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture. Ingredients:
canola-oil cooking spray |
2/3 cup flour plus extra for dusting |
3 tbsp unsalted butter, softened |
2/3 cup plus 1 tbsp raw cane sugar |
1/4 cup lowfat buttermilk |
2 egg whites |
1/3 cup polenta (or cornmeal) |
3/4 tsp baking powder |
3/4 tsp vanilla extract |
4 granny smith apples, peeled, cored and thinly sliced |
Directions:
1. Heat oven to 350°F. Coat a 9 cake pan with cooking spray; dust with flour. Beat butter and 1/3 cup sugar in a bowl with an electric mixer until fluffy. Beat in another 1/3 cup sugar. Add buttermilk, then egg whites one at a time, beating well. In another bowl, mix flour, polenta and baking powder. Add to butter mixture along with vanilla; mix. Pour into pan; arrange apples on top. Sprinkle with remaining 1 tbsp sugar; bake 45 to 55 minutes.
2. The skinny: 203 calories per serving, 4.9 g fat (3 g saturated), 1.2 g fiber, 38.5 g carbs, 2.8 g protein Nutritional analysis provided by Self
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