Gade Oepfel Chueche

Using a recipe from a restaurant that lies in the Nor’eastern mountains of Switzerland, Katarina recently served up Oepfel Chueche, or for those of us (most of us) whose tongues inexplicably proved better at wrapping around the cake rather than the syllables of the name, Swiss Mountain Apple Cake. The restaurant is called Gade, which means ‘stable’ in the Swiss Toggenburg dialect, and this cozy little restaurant used to be a cow stable. The Cake Clubbers unanimously agreed that if this is the kind of food they serve up every day, they didn’t need to have bothered reburbishing – we’d all happily sit on straw bales amongst the cows to get another slice of this cake. Katarina’s report follows.

The recipe reflects very much who the mountain people of this area are. It is a down-to-earth, simple, rich and nourishing cake. Products like butter, flour and apples which were readily available were used. People worked physically very hard in the mountains, therefore a rich diet with lots of calories was common. It takes almost an hour to make the cake and another hour to bake it. This again reflects the nature of these people. The work they did was hard and took long; they put a lot of love into everything they did and the outcome was beautiful! (It certainly was! Ed.)

Gade Oepfel Chueche

3 1/2 cup flour
1 cup sugar
250 g butter
1 teaspoon baking powder
1 lemon rind
1 eggs
6-8 apples

Combine flour and sugar. Rub in all the butter. Take your time and use both hands until the flour, sugar and butter are completely smooth and fine. Add baking powder, lemon rind, the egg and if necessary a little bit of milk to combine the dough. Kneed it well. Put it in the fridge to firm up a bit.

Divide the dough into 3 parts. Put baking paper into a round baking dish of about 23 cm. If you have not baking paper or round dish, just make sure whatever you use, butter and flour it well or else the cake will stick very hard. Use 1/3 of dough for bottom of cake, make a long roll of the other one for the sides of the cake and use the last 1/3 for the lid.

Peel and core the apples. Grate them with the coarse blade into a bowl. Then take one handful after the other and press is hard to get the juice out as much as possible before you place the grated apples into the cake. You can drink the beautiful apple juice at the end. Then place the lid on top and cut a wee whole in whatever shape you like into it. This way when the apples are cooking inside the cake the steam can escape.

Bake the cake for approx. one hour on about 220 degrees Celsius.

En Guete!

Published in: on November 21, 2010 at 21:10  Leave a Comment  

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