Yes I know, I have left you here for two months without posting a single recipe. I traveled a lot and took an artistic break to figure out what should come next on this blog and how I could take it further. On one hand, traveling to northern Africa allowed me to discover new recipes, new herbs and spices and a new cooking culture. On the other hand having that break also enabled me to figure out what other subjects apart from the monthly recipes I could share with you. So now I am back, with plenty of new ideas and full of motivation. If only the sun shined a little longer these days I could even share more of my collected recipes.
Fall offers so many great flavors, so as to I will do my best to stick with the season and share with you my best recipes. Today we are going to start with the apples, because they are my favourite fall fruit. You can do so much with them and it's hard to disappoint those you cook or bake for. When I talk to my international friends about recipes and food, I always realize how much one actually can vary with a single ingredient. All over the world people bake with apples, but everyone adds their little note. And sometimes you even realize that people living hundreds or thousands kilometers away pass on recipes from one generation to the next that are just so similar to ours.
Along with the flavours go the colours. This time of the year nature conjures the Indian summer transforming the usual greens into lovely reds and oranges. You can do the same in your kitchen. Leave the greens of summer behind and go for the season's greatest colors. And that is why in the upcoming weeks you will see more apples, plums and pumpkins. I hope you'll enjoy it.
Along with this cake come loads of childhood memories. Originally it was my grandfather who always baked apple cakes in fall. I had to search all of my grandparents' cupboards in order to find it back. 'He who seeks shall find', they say, and yes this is how it went. In my eyes this recipe should not be hidden in any cupboard but shared with the world of food lovers. It's such a moist yet crunchy cake. The nuts add this additional crunchiness to the very soft inside of the cake. As you may have understood from the beginning, I am in love with this cake.
Apart from the lovely memories, what makes this cake so special is its moistness and crunchiness at the same time. Dry on the outside, moist inside these little teacakes are soft and crunchy at the same time. Moreover the sweetness of the apples will add another contrast to the nuts.
For 10 Teacakes you need:
80 ml honey
2 tsp baking powder
3 large apples
Preheat the oven to 180°
Peel the apples and cut them into small cubes.
In a small saucepan, melt the butter over medium heat than add the honey and mix. Pour the liquid into a large bowl. Add the baking powder, the cinnamon and the flour. Mix until you get a fluffy batter while adding the eggs. Add the walnuts and the apples.
Now pour the dough into the mini cake molds and bake for 20-25 minutes.