what’s cooking wednesday – torte di miele d’edgardo (edgardo’s apple cake)

Call the fire department; it’s a five-alarm fire. There’s a lot of smoke and flames over here and I can’t seem to get it under control. Wait, hold on, I’ll try one more time. In hale, fill the lungs completely, make sure I’m angled just right, okay now exhale. Whew. Okay, flames are out.

Yes, another year has come and gone and one more candle has been added to the cake. I was fortunate to have been born on Father’s Day many years ago, yes I'm a daddy's girl. Can't think of anything better than that.

Okay, now onto What's Cooking Wednesday. This week's recipe is called a cake but has more apples then batter. This recipe came from Ciao Italia's Mary Ann Espposito. You really get the fresh apple taste with this recipe. The apricot jam you brush on the cake after it comes out of the oven really brightens up the flavor and adds a glaze onto this cake. Add a scoop of your favorite vanilla ice cream or gelato and you have yourself a tasty dessert.

Edgardo’s Apple Cake
4 large eggs @ room temperature
½ cup sugar
1 tsp. vanilla extract
¼ cup of heavy cream or sour cream
1 tbs. grated lemon zest
¾ cup unbleached flour
¾ tsp. baking powder
Pinch salt
6 cups golden delicious apples (about 4 or 5 large) – peeled, thinly sliced
2 tbs. warm apple jelly or apricot jam

In a large bowl beat the eggs with the sugar with a hand held mixer until the mixture is fluffy and lemon colored. Beat in the vanilla and heavy or sour cream. Stir in the lemon zest.

On a sheet of wax paper sift the flour, baking powder, and salt together. On medium speed beat the flour mixture into the egg mixture. Fold in the apples.

Pour the batter into a foil lined 8” square pan that has been buttered and floured. Cut the foil longer then the pan so you can use it to lift out the cake after baking. Bake in a 350° oven for 35-40 minutes or until the apples are nicely browned.

Transfer the cake to a wire rack. Brush the top of the cake with the warm apricot jam. Let the cake cool to warm. Lift the cake out of the pan with the foil. Carefully remove the foil and discard. Serve the cake cut into squares. A scoop of vanilla ice cream (or gelato) enhances this apple cake.

Notes: I’ve peeled and not peeled the apples and the texture and taste is much better if you peel the apples.

Today’s Temperature
High: 111°F/44°C
Low: 79°F/26°C

June - you are now singing with the angels . You will be missed but you are free ~ God Speed.

on your special day

There is someone dear in my life that I would like to take a moment on their special day to wish them a happy birthday.

Our relationship has changed over the years and it is now a friendship that I cherish more than anything on this earth. They know that I’d walk a million miles or lay down my life for them and I know they would do the same.

We chat on the phone regularly but due to distance and life schedules we don’t get to spend a lot of time together. When we do get together we have such a good time whether it’s dining out or just watching a movie.

We enjoy traveling together and we both seem to be able to tolerate each others idiosyncrasies. We do argue over the window seat on the plane, but I usually give in and give it up. Argh.

Together we’ve laughed, cried, and shared our disappointments and our dreams.

This treasured friend came into my life when I was a young adult and through the years has helped shape me into the person I am today. I can’t imagine what my life would have been like without them in it.

You see this special person is my son ‘Mr. T’. God blessed me on June 6th 1984 at 5:05am with a beautiful healthy baby boy. When Mr. T was a year old I became a single parent which had a big part in shaping our relationship today. He is a caring, loving, and affectionate son who has grown into a wonderful adult whom I’m very proud of.

So Mr. T here’s to a happy 24th birthday; may all your wishes and dreams come true.

Love,

Mom