A Laura Because She is as good at cooking as she is at photography. For this reason, contemplating its images is buying a ticket for a unique sensory journey.
It is hard to believe that she is a computer scientist by profession and that, at first, gastronomy was just a hobby to relax with. Then he decided that to show his dishes he needed to learn to master the camera and, luckily, food photography became his great passion.
The apples from his father's apple trees are his photographic obsession. He loves its imperfections and the different shapes. For this reason, Laura has chosen this recipe to share with you.
Ingredients
150 gr. Spelled flour
150 gr. almond flour
100 gr. Whole panela
100 gr. With clarified butter (*)
1 egg
2 small tablespoons of dessert yeast (**)
400 gr. diced peeled apples
50 gr. of raisins
1 small tablespoon of vanilla paste
1 cinnamon tea (optional)
To the presentation:
2 teaspoons of walnuts mixed with 1 of soft honey (from acacia or similar) (optional)
1 whole apple
Preparation
Enter the raisins in a cup with hot water or cinnamon tea and let them soak.
Prepare the apples in a frying pan, heating them with half a glass of water (or the liquid from soaking the raisins) and the vanilla. Put on medium low heat until they have softened a bit. Add the raisins, stir and reserve.
In a large bowl, mix with a stick butter with panela. When it is well integrated, add the egg and mix well again.
Incorporates the two flours and the yeast and stir with a spatula or a soup spoon until a slightly dry homogeneous dough is formed.
add the mixture of apples and raisins and stir well. Now the dough will be more moist and manageable.
Fill a round mold about 22 cm in diameter (before you will have brushed a little butter).
Finally, peel the apple, cut it into thin slices and put them in a circle without covering completely. Finish by brushing with a little honey and nuts on top of the apple.
bake one hour at 200º and let cool (if possible, on a rack).
To enjoy! You will tell us how the result is.
Thank you very much Laura for your generosity.