Ingredients:
Crumble topping:
½ C pine nuts
½ C sugar
¼ C rolled oats
¾ C flour
5 T butter, unsalted
Cardamom cake:
10 T butter, unsalted, chilled, cut into small cubes
½ C sugar, turbinado
2 eggs
3 T cream
1.25 C flour
1 t baking powder
2 t cardamom, ground
1/8 t salt, kosher
3 large apples suitable for baking
Mascarpone Crème:
1 C heavy cream, chilled
3 T sugar
¼ t vanilla extract
8 oz mascarpone, chilled
Directions:
Oven for 350 F
Spray 9-inch spring form pan with Bakers Joy.
Crumble topping:
Process pine nuts until finely ground, but stop before they release oil
Combine all topping ingredients with hands until well blended and no large chunks of butter remain
Chill in fridge
Cardamom cake:
Cream together butter & sugar until light & fluffy
Add eggs one at a time, scraping between each
Add cream
Sift together flour, baking powder & cardamom
Stir in salt
Combine wet & dry ingredients, then press dough into pan
Peel and slice apples, then shingle on top of dough
Cover apples with and even layer of topping
Bake for 45 minutes or until a tester comes out clean
Cool & remove from spring form
Mascarpone cream:
Combine cream, sugar & vanilla
Whip on high until stiff peaks form
Add mascarpone and whip on high until combined.
Pipe onto cooled cake
Eat the cake
ianeats 