When I started Baboy Club NYC, I knew that I wanted to adapt the Plum Torte from the New York Times. It turns out that it is also one of the most requested recipes in the history of the newspaper! And it is no wonder that it is, considering that it is fast, unfussy (you don’t even need to mix your dry ingredients separately!), and photographs beautifully.
Originally, I was going to make a chocolate pear version, but I “accidentally” ate all of my pears.
And all of my chocolate… 😳
Thankfully, I had PLENTY of apples. Apples are like paper clips in the office. I don’t restock them, they just never run out no matter how many I use. This is ESPECIALLY true in New York during apple picking season. I didn’t even go apple picking this year and my crisper is still packed with the things!
You may already know that most apple recipes make me want to pull my hair out from boredom, so I always spike my apple treats with a complimentary flavor. This time, ginger and cinnamon brought warmth and depth of flavor to the torte, and turned it into a true fall recipe.
My ginger apple torte also gave me a chance to try out hasselbacking. (Can I correctly turn hasselback into a verb? Too late. YOLO!) Hasselbacking, or thinly slicing apples, squash, or potatoes through all but about a half inch of the fruit/tuber is all over Instagram and I really wanted to try my hand at it.
I used spoons on either side of the apple to keep my knife from slipping straight through, but that method could use improvement. The spoons slid around and did not create a uniform cut. Next time, I will use wooden spoons instead. In fact, that is probably what the internet hasselback tutorial meant by “spoons” in the first place… I really need to stop doing my blog research before I have had my breakfast…
Ginger Apple Torte
3 baking apples, peeled, quartered, and hasselbacked
3/4 cups sugar
1/2 cup butter, softened
1 c flour
1 tsp baking powder
1 tsp salt
2 inch piece of fresh ginger, peeled and grated
2 tsp dried ground ginger
cinnamon and sugar for topping
Sprinkle apples with lemon juice so they do not turn brown.
Pre-heat oven to 350.
Grease a 9 inch springform cake pan.
Cream together sugar and butter until the butter turns light and fluffy. Add flour, baking powder, salt, ginger, and eggs and beat well.
Spoon batter into cake pan. Arrange apples on top of batter. Sprinkle with cinnamon and sugar.
Bake for 1 hour or until a knife inserted into the center of the torte comes out clean. Remove from oven and let cool for about 15 minutes before removing the outer wall of the cake pan and letting cool completely or serving warm a la mode with ginger ice cream.
As always, here is a pin 📌 to save this recipe for later.