Apples are still in season, so if you've got a few left over and don't know what to do with them, here's a recipe for a four-quarter apple cake with a hazelnut, dark chocolate and buckwheat fondant center. The hazelnut, dark chocolate and buckwheat spread is incredible in this recipe. The crunch of buckwheat adds texture and incomparable taste.

Ingredients

Preparation time: 15 minutes Cooking time : 45 minutes Serving size: 12 one cup flour one teaspoon baking powder 1/2 cup butter, room temperature ¾ cup packed brown sugar 1 teaspoon vanilla extract 3 eggs 2 small apples, cored and diced (about 2 cups) 1 jar Allo Simonne hazelnut, dark chocolate and buckwheat spread

Steps

Preheat oven to 375°F. Butter a 1.5-liter (6-cup) loaf pan and line with parchment paper. In a bowl, combine flour and baking powder. Set aside. In food processor or by hand, cream butter, brown sugar and vanilla until smooth. Add eggs and process until smooth. At low speed, add the dry ingredients. Using a spatula, fold in the apple cubes. Spread two-thirds of the batter into the mold. Using a spatula, make a furrow in the center of the cake, bringing the dough slightly up to the edges. Spread the hazelnut, dark chocolate and buckwheat spread in the groove. Cover the spread with the rest of the pastry. Bake for around 45 minutes, or until a toothpick inserted in the center of the pastry comes out clean or with a few traces of ganache, but no lumps. Cool completely on a wire rack before unmolding. Recipe adapted and inspired by Ricardo Cuisine.

Product we use in this recipe