I've been up until two most nights lately, and out of bed again by 7:30. I try to nap, but mostly just lie there, and although indolence is pleasant, it’s just not the same as getting enough sleep.
To perk myself up, when I get some time off from school work I’ve been doing lots of yoga and cooking. Tonight I’m making Martha Stewart’s zucchini and ricotta pasta for a friend, and I’ve been experimenting with quinoa, my new go-to brown bag lunch. My favourite recent discovery, though, is this apple cake. I got the recipe from Canadian Living magazine and made a few changes based on what I had at home, so here is my version. I’ve made it twice in the last two weeks and am making it for my girlfriends this weekend - it's that easy and yummy.
Apple brandy cake
2 large or 3 medium apples (any kind), peeled and chopped
¾ cup all purpose flour
¾ tsp baking powder
3 tbsp brandy
1 tsp vanilla
½ cup granulated sugar
½ cup butter, melted and cooled slightly
1. Combine flour, baking powder and salt in a bowl.
2. Whisk eggs, then beat in sugar and add vanilla and brandy. Slowly add in the melted butter.
3. Combine with dry ingredients. Beat until a thick batter forms.
4. Fold in apples.
5. Bake in a greased 8” cake pan with parchment paper on the bottom for 45-50 minutes at 350 degrees.
This is especially yummy served warm and a little crispy on top – if there’s some left, you can reheat it in a low oven for a while before you eat. It's also good with a bit of vanilla ice cream or whipped cream.