Pan-Cooked Mochimugi Apple Cake
A simple cake you can make in a frying pan—no oven needed. Fluffy when freshly cooked, moist after cooling. Enjoy two different textures!
Ingredients
◆Caramelized Apples
| ≪Ingredient≫ | |
| Apple | 1 |
| Sugar | 50 g |
| Unsalted butter | 10 g |
◆Batter
| ≪Ingredient≫ | |
| Cake flour | 80 g |
| Mochimugi flour | 20 g |
| Unsalted butter | 100 g |
| Sugar | 100 g |
| Baking powder | 1 tsp |
| Eggs | 2 |
| Lemon juice | 1 tsp |
Instructions
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Wash the apple well and cut it into 7 mm-thick wedges (keep the skin on).
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Put 50 g sugar and 1 tsp water in a frying pan and heat over medium heat, stirring until the sugar turns brown. Add butter, mix, then add the apples and cook over medium heat until tender. Drain apples in a sieve.
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Batter: Beat butter and sugar together, then add the eggs in 4–5 portions, mixing well after each addition.
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In advance, combine the baking powder, cake flour, and mochimugi flour.
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Sift one-third of the dry mixture into the wet mixture using a fine sieve. When the flouriness disappears, add lemon juice and fold in the remaining flour in portions.
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Arrange the caramelized apples in a fan shape in the frying pan. Pour the batter over the apples and smooth the surface.
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Cover with a lid and cook over very low heat for 30 minutes, taking care not to burn.
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Insert a skewer — if it comes out clean, the cake is done. Press a plate firmly onto the pan and invert to release the cake.
