‘Apple Torte’… it sounds far more elegant and delicate than ‘Apple Cake’, doesn’t it? While fundamentally related (they are both, in fact, a cake), the nuances are forever evident.
A torte is the stylish sibling. She travels, wears Dior and enjoys the finer things in life. She doesn’t care so much for flour…too many carbs. A cake, on the other hand, is the homely sibling – the one who never ventures far as she feels happiest when at home, caring for loved ones and spending her evenings sitting and reading by the fire. Flour is her friend, over the years it has helped her bake bread, cakes and all sorts of other wholesome goodies.
I adore both tortes and cakes, I don’t tend to play favourites in this respect – I leave that for my vegetables. However, I do love how tortes tend to be a bit lighter and don’t sit so heavy after a slice. I also feel that tortes often bestow a more delicate and refined flavour on my hungry palate.
Earlier in the year, I saw a recipe for an Apple, Fruit and Nut Torte on one of my favourite blogs, Greedy Gourmand. I had it bookmarked to make, as I was drawn in by Chanel’s mouth-watering pictures and her ever beautifully written description. I knew it was one I had to try for myself. And so I did.
What I love about this particular torte is that it somehow generously presents the eater with the goodness of both a torte and a traditional cake. Just a little flour, not too much, while the eggs, butter and sugar create a graceful, custard-like consistency. Along with the soft, sliced apple and the fragrant, crunchy nuts, this torte is pure bliss. It is luxurious yet homely, delicate yet comforting, and both charismatic and warm. The kind of girl you’d take home to meet your parents and hope to marry one day – she has it all 😉
I adored this torte. As did my brother, Jackson, and Ben – you see, guys love a torte/cake/girl who is both elegant and yet down-to-earth. Ben especially loved it, due to the soft, custard-like texture, which particularly appeals to his taste. Last night the three of us went out for pho, and I received yet another request from them both to make this torte again. I don’t think I could possibly make it soon enough, but I will try.