The sweet spot
It’s strange where the path of experimentation can take you in the kitchen. Today’s recipe started as an attempt at recreating a German apple cake my friend’s mother had made. But, as so often happens in our kitchen, its shelves buckling under the weight of ingredients bought in a fit of hunger, things took a different turn. The chunks of marzipan melt as the cake cooks, giving it a chewy crust of caramelised sweetness that’s cut through by the acidic tang of the apples.