These days whenever I can I prepare a soup and lightly-sweetened pasty combination for dinner. The children love it and I enjoy it. It's a great throwback to my Hungarian childhood days, where in winter months salads and veggies are replaced by hearty soups, and frequently paired with a pastry treat. A low sugar one, of course.
Ingredients
1 cup flour
1 stick butter
1/2 cup sugar
2 large eggs
quarter cup dark rum
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp salt
2 Macintosh apples
sugar for dusting
Preparation
Preheat oven to 350F. Line an 9-inch round cake pan with parchment paper. Oil it lightly.
Microwave the butter for a few seconds, just to soften it a little. Add a scant 1/2 cup sugar. Beat it with an electric mixer until fluffy.
Beat in the eggs one by one, scraping the sides of the bowl.
Add in the dark rum and the vanilla, and beat that in.
Peel and core the apples. Dice them into small pieces. I did very small pieces, because I did not want large apple chunks. I think 0.5-inch pieces would work well as well.
Mix the flour, salt, and baking soda. Whisk it into the batter. Fold in the apples and distribute into the baking shape and sprinkle the top lightly with sugar.
Bake for 40-50 minutes, until the top is golden brown and toothpick inserted comes out clean.
Serve after a bit of cooling, with extra powdered sugar for decoration.
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