Apple Trees Give us a Queen -- Les pommiers nous offrent une reine
With a smooth, shiny outer skin, the reine des reinette is the best apple within the Reinette family. Its color ranges from gold yellow, when the fruit is mature, to orange red, which is the sign of longer exposure to the sun. Its white flesh is slightly acid, but deliciously sweet and juicy. Although this apple is excellent eaten raw, it proves even better when cooked and used in stews or tarts. It is typically harvested between September to late October, but keeps for a few months when stored properly in a cold room.
In arboreal nomenclature, the word Reinette is a symbol of excellence. It has been used for over 4 centuries; Charles Estienne, who was a horticulturist, was one of the first person to mention it, in 1540.Other Reinette Apples
"Où sont les pommes ?" (where are the apples?) I asked P. as soon as I walked in the house last Monday night, just back from the airport.
"Elles ont l'air bonnes," (they look good) he had told me on the phone when I had inquired about them. I was worried that he would forget to pick my Reinette apples.
They were just as I remembered. It was my first time seeing reine des reinette in the United States. It felt cozy and familiar, and nicely strange as well. For a second, I almost forgot where I was. A first time is always peculiar.
I ate the first one raw, taking my time to savor every bite of the juicy flesh. Deep inside, I was already hoping that my two bags would last me for ever. And the next day, I decided to bake a cake. I made it simple: I wanted the taste of the apples to stand out.
While it stayed moist, this cake somewhat resembled a thick apple crêpe. Do not expect a high risen cake, or you might be disappointed. Instead, imagine layers of apples wrapped in a cooked light, sweet batter. I used quinoa and brown rice, making the cake gluten-free, but should you have difficulty finding these flours, white flour would work as fine.
"Y'a encore du gâteau que tu as fait hier ? J'ai un petit creux." (Is there still some of the cake you made yesterday? I feel like a nibble.) P. asked me.
There wasn't any more cake. Of course not! But since I felt as keen as P. to have the taste of the apples again, I did not need him to twist my arm to bake another cake. La reine des reinette is my queen apple, after all.
Just as much as it is for both my grand-father and brother who, I am convinced, would have enjoyed a taste of the cake too. They both know that la reine des reinette never disappoints, and cannot wait.
Reine des Reinette Apple and Cranberry Cake
- 3 large Reine des Reinette apples
- 2 oz dried cranberries (soaked in hot water for 20 min)
- 3 eggs
- 7 Tbsp butter, melted
- 1 tsp baking powder
- 1/2 tsp fleur de sel
- 3 Tbsp quinoa flour* (25 g)
- 5 Tbsp brown rice flour* (50 g)
- 1/3 cup + 1 Tbsp light brown sugar
- 1/4 tsp ground cinnamon
- Sift the flours with the baking powder and keep on the side.
- Soak the cranberries in hot water for 20 min, then drain.
- In the meantime, peel your apples, remove the core and slice them thinly.
- Preheat your oven at 350 F.
- Break the eggs in a large bowl and beat them with the sugar and fleur de sel, until light.
- Add the melted butter and the rest of dry ingredients. Mix well but not for too long, until everything is incorporated.
- Add the apple slices.
- Butter a round 9.5" mold and pour in the apple batter.
- Top evenly with the cranberries.
- Cook in the oven for 30 to 35 min. Remove and let cool for a few min before unmolding on a large plate. Eat it lukewarm, it is even better.
Le coin français
Gâteau aux pommes et canneberges
- 3 belles pommes Reine des Reinette
- 50 g de canneberges sèchées (trempées dans de l'eau chaude pendant 20 min)
- 3 oeufs
- 100 g de beurre fondu
- 1 càc de levure chimique
- 1/2 càc de fleur de sel
- 25 g de farine de quinoa*
- 50 g de farine de riz complet*
- 60 g de sucre de canne brun léger
- 1/4 càc de cannelle en poudre
- Tamisez les farines et la levure, et mettez de côté.
- Faites tremper les canneberges dans de l'eau chaude pendant 20 min. Filtrez.
- Pendant ce temps, pelez les pommes, évidez-les et coupez-les en tranches fines.
- Préchauffez votre four à 180 C.
- Cassez les oeufs dans une jatte et battez-les avec le sucre et la fleur de sel jusqu'à ce que la préparation soit aérée et légère.
- Ajoutez le beurre fondu, puis le reste des ingrédients secs. Mélangez à peine, pour que tout soit incorporé.
- Ajoutez les tranches de pommes.
- Beurrez un moule à manqué de 24 cm de diamètre et versez-y le mélange de pâte/pommes.
- Répartissez les canneberges sur la pâte.
- Cuisez au four pendant environ 30 à 35 min. Sortez du four et laissez reposer quelques minutes avant de démouler. Mangez-le tiède, il est encore meilleur.
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