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Tarte Tatin

A healthy take on  a classic French, rustic, homestyle cake.


1 recipe Sure Fire White Cake 

Sure-Fire Basic White Cake:

2 cups whole wheat pastry flour
1/8 teaspoon sea salt
1 1/2 teaspoons baking powder, plus 1 teaspoon baking soda
1/2 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2-2/3 cups almond or soymilk

4 Granny Smith apples, peeled, quartered and cored 
2 tablespoons fresh lemon juice combined with 2 cups water 
pinch sea salt 
1/2 cup brown rice syrup 
1 tablespoon avocado oil 

To make the cake, preheat oven to 350 degrees. Lightly oil and flour a 9-inch cake pan or loaf pan.

Sift dry ingredients into a mixing bowl. Whisk wet ingredients together. Fold the wet into the dry ingredients, mixing until smooth, but do not over mix. The batter should be thick and spoonable, not runny. Bake for 30-35 minutes, on the center rack, (your baking time may vary 5-10 minutes, depending on your oven; whether it runs warmer or cooler than the temperature indicates, so be patient. But remember; do not open the oven door until the baking time is three-quarters lapsed. Opening before that time is a sure-fire--no pun intended--way to cause your cake to sink). When a toothpick comes out clean when inserted in the center or the top bounces back to the touch, the cake is done. It is best, I have found (having thrown out many a failed cake recipe) to turn the cake out of the pan onto a cooling rack while it is still warm, rather than letting it cool completely. Work carefully, realizing that cakes, especially whole grain cakes are delicate.

Prepare cake batter and immediately spoon over cooked fruit, spreading lightly to evenly coat the surface, but try to not disturb fruit. Bake on the center rack in the oven for 25-30 minutes. Cake should be nicely browned and a toothpick should come out clean. Remove from heat and allow to cool for 4-5 minutes. 

Center a serving plate over skillet and invert cake onto the surface. If any fruit pieces or juices remain in the skillet, simply spoon over the cake surface. If fruit is not sufficiently browned, briefly place under the broiler until just tinged with brown. Do not burn. Let cake stand for 5 minutes before slicing. 

Makes 8-10 servings. 

Note: Be sure to use a well-seasoned iron skillet or no-reactive skillet. If no skillet is available, transfer caramelized fruit to a 10-inch pie plate or casserole and continue the recipe as indicated. 


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