Un gâteau aux pommes et au cidre

[A cider and apple cake, not unlike a tatin tart]

There was a night made of champagne, flickering candles, crisps and smoked salmon sandwiches, the last of the foie gras smothered onto big fat chunky pieces of baguette, an endless game of trivial pursuit where – as it turned out – the one person who refused to play (my father, apparently stuck to his mots croisés) became the one who knew all the answers, our joker – as we called him.

Yes, there was no electricity in the house after a storm hit the lines, somewhere around Marseille. But we had us. And a dark Christmas tree. And some apple cake.

Something I’d thrown together with things we had.

Too-much-butter, as my mum always buys when she knows I’m coming.
A lot of sugar.
A touch of honey from this beekeeper my grand-mother became very fond of.
And winter apples from M. Riouet’s orchard. And really, I say orchard when it really is just a couple of trees, but I can’t help it, his potager is the enchanted forest I grew up in.

This cake was meant to be nothing but rustic. A mere snack after a day spent with Bruno and his goats in the mountains.
And yet, that night, it turned into something special. Here is to power cuts! And to the new year too!

Gâteau aux pommes et au cidre, un peu comme une tarte tatin

While I wouldn’t necessarily force you to have this cake as a dessert, I must say it makes a pretty decent contender. Especially with a scoop of yoghurt ice-cream or a generous dollop of crème fraiche.

It’s really quite simple to make. Slice three apples thinly, a knife and your hand are enough, but you can go with the mandolin too, although I didn’t. Layer them at the bottom of your tin and drizzle with honey. Top with the batter and bake. Oh, and eat too!