Sep 12 2021

Lady Evelyn Tart

Category: MiscellaneousIuliana @ 16:55

When I moved to Scotland, one of the things I discovered was a cake called Victoria Sponge Cake. I love making it and I love eating it. After learning how to make it, I made one per week for a while until I got bored of it.

When I moved to Kirkcaldy, I befriended this lovely 82-year-old lady. She is a pescatarian and she does not like cakes. She has been really nice to me, and I’ve wanted for a while to make it up to her. But I am very good at making cakes and she doesn’t like cakes so … I was in a pickle. But after I got the highway apples, I had an idea for a cake that with minimal sugar and a lot of apples and nuts that I thought she might like. I made it, she loved it and I named it “Lady Evelyn”; that’s her name by the way.

I am sure similar recipes exist, but since I’ve improvised to do this, and it came out amazing I thought I’d share it with you. Since it’s more of a tart than a cake, here it is my recipe for “Lady Evelyn Tart”.

Ingredients

Crust

  • 1 cup caju nuts ( 200ml glass)
  • 1 cup almonds
  • 50g butter
  • a pinch of salt

Filling

  • 1 kg apples (roughly)
  • 50g butter
  • 50 ml water
  • 1 spoon of cinnamon
  • 100g fudge baton (preferably ginger fudge)
  • 2 spoons of starch

Topping

  • 300 ml of liquid non-lactose Hulala whipping cream
  • vanilla paste

Instructions

  • Step 1: Prepare the crust
    • Roast the caju nuts in a cast iron pot, just until they are a little brown.
    • Roast the almonds cast iron pot until they start cracking or the skin starts to just peel off.
    • Mix them up and put them in a blender. Grind them to the desired consistency. I grind them until they have a polenta like consistency.  Throw a pinch of salt in.
    • Put the resulting flower in a bowl with the lightly softened butter and mix them until you get something that looks like a dough.
    • Get out your cake pan.  Spread some butter. If you are using a round removable bottom cake pan. Put on some baking sheet. This is needed in case you mess up the apple mixture and is too runny, or you just fear anything might leak in your fridge.  Spread the nut dough on the bottom and press it with your hands to cover the whole bottom and a little bit of the walls. Put in the fridge.
  • Step 2: Prepare the apple mixture
    • Wash the apples, cut the apples and remove the parts you are not interested in. I’m not saying peel the apples, because I don’t, I just remove the core and that is it. Cut them into about 1/2 cm width  slices.  You can do them all at once, and then start cooking them, but I usually start with half of them and I clean and slice the others while the first 1/2 kg is cooking. This is nice because your apple layer will have cooked apples and half-cooked crispy apple pieces in it. It looks better, it holds the shape better and it tastes better in my opinion.
    • Get a pot with thick layers, such a dutch oven or another  cast iron pot. Drop in the butter and the water and 1/2 kg of sliced apples. Set to medium heat, cover it and let it simmer. Check it from time to time to make sure the apples are not burning. You do not want your apples to burn, you want them to slowly dissolve. When the apples are almost pureed, add the other 1/2 kg sliced apples and stir gently, allowing the hot puree to mix properly with the fresh slices. Allow to simmer while mixing and just keep at it waiting for the liquid to evaporate. The slices added last should still keep their shape somewhat, the skin should come off from the slices and become soft. This is the part where you decide how runny you want the mixture. I don’t like it runny, I like it a little bit softer than mashed potatoes. Almost at the end add the cinnamon and the fudge baton cut into small pieces. Stir gently until they are all mixed together. That is when you sprinkle the corn starch on top of it and then stir and mix this one too. (The corn starch gives us a little bit more of binding for the apple mixture)
    • Cool it down.
  • Step 3: The topping
    • Just beat the liquid cream together with the vanilla, preferably with a mixer otherwise it gets really messy until it gets thicker.
  • Step 4: The assembly
    • Get the cake pan out of the fridge. Put the apple mixture at the bottom. Spread evenly.  Add the cream.
    • Throw back in the fridge. Wait 24 hours if you can.
    • Enjoy!

The result should look pretty similar to this:

Suggestion: if you happen to have mango paste in your fridge do this:

Stay safe, stay happy!

4 Responses to “Lady Evelyn Tart”

  1. Jamie McPhail says:

    Hopefully they were Aberdour Castle apples, and i got stung by a wasp just after you left, thank you so much for the cookies, really thoughtful, and keep up with your writing love it, jamie

  2. Iuliana says:

    Look at you and your social engineering talents! The Aberdour apples are currently in the fridge, getting eaten fresh, until I’ll have time to make another cake.
    Very glad you liked the cookies.

    Also, I’m coming back with a friend on Saturday. See you then!

  3. Alvin says:

    This looks amazing for an improvisation. Yum!

  4. Iuliana says:

    It tastes amazing for an improvisation as well. :)

Leave a Reply