Our lives are in a bit of an upheaval and today is the first official day of breaking down our apartment in Hamburg. Excitement, sadness, sentiment, frustration all fight for their moment in the spotlight. Transitions for me are certainly opportunities for growth and all that… but they also like to chew into my creative space. I am longing to keep a little normalcy by cooking and posting. Sometimes I wonder why can’t I just be a regular gal and settle into a nice house, where we go to work, the kids go to school and we all live in the same house, city, country. yadah yadah….But I just haven’t been that kinda gal. We’ve had many adventures that ultimately I am so grateful to have experienced and now the feeling of NEVER moving again rings like a metal gong vibrating throughout my cranium. But because I love and accept myself now, finally… in my 40’s, I suggest to me and you never ever say never or ever.
Enough. Almost. One more side note…. Now Conor Bofin may think this has nothing to do with Apfelbrot but maybe that’s cause he’s not a chick who likes to blubber his feelings out to the world. He is doing some fantastic food though and although he really has nothing to do with this post, I’m happy to link you to One Man’s Meat for great photos and recipes sans blubber. I love his site. Am feeling a little edgy today. Wonder if I’ll post this… now I’m talking to myself. shit. Let’s get on with it…
This recipe will want to be made in the fall with all those apples your getting locally but it will also want to be made during the holidays in cute little disposable loaf papers to be tied up with some lovely string and passed on to your family and friends…which is what I will be doing. I did, this time make it in a round tin.
Start with loads of fresh apples.
Peel if you must but this is a hearty bread and your guts will embrace the extra fiber. You are going to mix them up with sugar, spices, a little rum and vanilla and let it ruminate… (I’ve been reading to many goat books). I think the term is macerate (theoretically, macerating is used when soaking food in a liquid but is also used when drawing liquids out with sugar… please somebody correct me if I’m wrong).
Some recipes call for letting the apples sit over night but I think 4-6 hours will do fine.
The rest is simple. Slice dried figs…
Add dried cranberries and whole hazelnuts and dredge in flour, baking powder and a little cocoa powder..
Then you might look at it and realize a little late in the game (like me)… where the hell is the binder? I looked over the recipes again. No eggs, butter or oil. Then I checked out my apples. Ah ha grasshopper…
There was an extraordinary amount of flour that combined with this juiciness to form a batter.
It looked lovely as a whole round but logistically not so good. We loved eating it toasted with butter. I would definitely do it in small loaf tins for yourself and gifts. Slice thin, toast and butter. This is a “fruit cake” you will not turn your nose up to.
Now I must go pack….
Tschüß my dears,