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Recipe for :

Gâteau Grand-mère aux Pommes

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>


150 grams soft butter
150 grams extra fine sugar
3 eggs, separated
150 grams flour
3 (about 500 grams) Granny Smith apples, peeled, cored, cut into 16 wedges

  • Preheat the oven to 350 °F. Prepare a 9 inch springform pan with butter and parchment paper.
  • Place the butter and sugar in the bowl of a food processor and process until blended. Add egg yolks and process until blended. Add flour and process until incorporated.
  • Whisk egg whites to a firm peak. Fold in the batter.
  • Spread half the batter in the prepared baking pan. Carefully lay the apple wedges in a circular fan on the batter surface. Top with the remaining batter. Level with a spatula.
  • Bake for 30 minutes.

Makes 1 cake

Cuisiner!, supplement #17, autumn 1997, page 83.

To visit the à la carte web site - click here