Makes one 9-inch cake
In December, it seems like there is a fairy-tale mountain of wood to chop. This hearty cake keeps the axe swinging.
INGREDIENTS
DRY
1 cup walnuts
1 Granny Smith apple
1 tablespoon ground ginger
2 cups cake flour (see here)
½ cup rye flour
2 teaspoons baking powder
¾ teaspoon sea salt
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup golden raisins
Zest of 1 lemon
WET
5 egg yolks, room temperature
¾ cup whole milk, room temperature
¼ cup olive oil
¼ cup maple syrup
EGG WHITES
9 egg whites, room temperature
¼ teaspoon cream of tartar
TOOLS YOU’LL NEED
Microplane grater
Measuring cups and spoons
Parchment paper
9-inch springform pan
Room-temperature butter and flour for the pan
Knife
Cutting board
Skillet
3 small mixing bowls
2 medium-size mixing bowls
Flour sifter
Whisk
Large wooden spoon
Hand blender
Thin-blade knife or cake tester
Very sharp knife
Cake stand or serving board
Center a rack in the oven and preheat it to 325 degrees.
Cut a 9-inch circle of parchment to cover the bottom of the springform pan.
Grease the pan with butter, dust it with flour, and insert the parchment. Set aside.
Chop and lightly toast the walnuts in a skillet. Set aside in a small bowl.
Combine the apple and ginger in a small bowl. Set aside.
In a medium bowl, sift together the flours, baking powder, salt, cloves, nutmeg, and cinnamon.
Crack the eggs, putting 5 yolks in a small bowl and 9 egg whites in a separate, medium bowl.
Add the milk and whisk.
Add the oil and whisk.
Add the maple syrup and whisk.
Pour the yolk mixture into the dry ingredients and fold together till the batter is creamy, glossy, and fully combined. This will be six or seven folds with the wooden spoon using a thoughtful and direct motion. Be sure to get the bottom and sides of the batter incorporated.
Beat the egg whites in a medium bowl with the hand blender on medium/high speed until you see soft peaks.
Stop.
Add the cream of tartar and resume beating till stiff peaks form.
Do not overbeat; it will dry out the egg whites.
Fold the stiffened whites into the batter a third at a time. The mixture should be bubbly, shiny, and loose.
Fold in the apples, ginger and walnuts.
Pour the batter into the prepared pan and bake the cake in the center of the oven.
Do not open the door for the first 20 minutes of baking.
The total baking time will be between 45 and 50 minutes. When a knife or cake tester inserted in the center comes out clean, it’s done.
Within 10 minutes of taking the cake out of the oven, run a very sharp knife between the edge of the cake and the pan.
Allow the cake to cool in the pan for 1 hour or till it is cool to the touch.
Carefully remove the adjustable body of the springform pan and turn the cake over onto a cake stand or serving board.
Peel off the parchment.
Serve plain any time of day.