Anna Hansen holds this apple torte recipe dear, as it is the one her Mum used to make for her as a child. As long as you have an 18cm ring mould this recipe is very achievable. Alternatively you can use an 18cm cake tin or six small dariole moulds.
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
Preheat the oven to 160°C/ gas mark 3
In a large bowl, lightly whisk the egg and then whisk in the sugar and almond extract. Stir in the apple slices and sift in the flour, baking powder and salt. Stir until well combined
170g of sugar
1/2 tsp almond extract
2 Granny Smith apples, peeled, cored and sliced
55g of plain flour
1 tsp baking powder
1 pinch of salt
Very generously grease an 18cm ring mould with the butter and carefully spoon in the batter, trying not to get any mixture on the edges to allow for spreading during the cooking process. Do not fill the tin more than two-thirds full
butter, for greasing
Bake in the oven for 25 minutes, or until the cake is golden and a skewer inserted into the middle comes out clean
Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a plate. Serve warm with plenty of whipped cream, though it is delicious served cold too