Black woman

Name: Black woman - Maria N.
Ingredients: 2 cups grated apples; 1 cup of sugar; 2 cups of flour; 1 cup of ground walnuts; 1 tablespoon baking soda dissolved in vinegar. For the sauce: 20 tablespoons of sugar; 20 tablespoons of water; 2 tablespoons of margarine; 3 tablespoons of cocoa.

Dessert - Black woman by Maria N. - Recipia

On a Sunday afternoon, I wanted a simple, quick, and unpretentious cake. I had some apples and a little ground walnut in the cupboard, so I made this brownie with cocoa sauce. I wasn't in the mood to beat eggs or melt chocolate, but it wasn't necessary — it's the kind of dessert you quickly mix, put in the oven, and forget about for a while. This recipe doesn't have many complications, and the ingredients are usually found at home. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes Baking time: 45-50 minutes Servings: 12-16, depending on the size of the pieces Difficulty: easy Recipe type: simple cake, suitable for any day Ingredients For the base: 2 cups grated apples 1 cup sugar 2 cups flour 1 cup ground walnuts 1 tablespoon baking soda, dissolved in vinegar 2 tablespoons cocoa For the sauce: 20 tablespoons sugar 20 tablespoons water 2 tablespoons margarine 3 tablespoons cocoa Preparation method 1. Mix the grated apples with the sugar in a large bowl. Stir a little with a spoon, just enough to soften and combine well. They should not be drained; their juice helps bind the mixture. 2. Add the flour, ground walnuts, the baking soda dissolved in vinegar, and cocoa. Mix the batter directly in the bowl, without a mixer. The mixture is quite thick, but it homogenizes easily. 3. Prepare a medium-sized baking pan (about 22x30 cm), lined with baking paper. Pour the mixture in and level it out, not perfectly, just enough to be somewhat even. 4. Bake the cake at medium heat (about 170-180°C, if you have an electric oven) for 45-50 minutes. Do not open the oven in the first 30 minutes. At the end, check with a toothpick in the middle — if it comes out clean, it's done. The color should be dark, but it shouldn't burn at the edges. 5. Meanwhile, prepare the sauce: put the sugar, water, margarine, and cocoa in a small saucepan. Stir constantly over low heat. When it starts to boil, let it simmer for 3-5 minutes until it thickens slightly, like a thin syrup. It shouldn't caramelize, just bind a little. 6. When the cake has completely cooled in the pan, pour the warm sauce over it, distributing it as evenly as possible. Let the cake absorb the sauce and cool completely before cutting. Why I make the recipe often I make it when I want something sweet without spending much time. It can be cut and kept for several days without drying out. It's not fussy, and you don't need special ingredients. It's a good solution when you have apples to use up. Tips and variations Tips 1. I use tarter or less juicy apples so that the mixture doesn't become too liquid. 2. If I use margarine for the sauce, I choose a simple one, without flavors. 3. I let the cake cool well before pouring the sauce; otherwise, it gets too soggy. Substitutions 1. The sugar for the base can be replaced with brown sugar if you want a slightly different flavor. 2. Instead of margarine for the sauce, butter can be used, but the taste will be slightly different. 3. For those who do not eat nuts, you can skip them, but the texture and flavor will be simpler. Variations 1. Sometimes I add a little cinnamon to the base. 2. If I have them, I add raisins or dried cranberries, but not too many. 3. The sauce can be doubled if you want a moister cake. Serving ideas It can be cut into cubes and served with coffee or as a simple dessert after a meal. It also goes well with vanilla ice cream or a bit of whipped cream, but usually, I leave it plain. Frequently asked questions 1. What kind of apples are suitable? Tart apples, like Jonagold or Granny Smith, are good for texture and taste. You can use whatever you have on hand, but they shouldn't be too soft. 2. Can I use less sugar? Yes, you can slightly reduce the sugar in the base. The sauce is quite sweet, so it can be adjusted to taste. 3. What do I do if I don't have baking paper? You can grease the pan with a little oil or margarine and dust it with flour. It will come out a bit harder from the pan, but it works. 4. Can I make the recipe without cocoa? The result won't be a brownie; it will be more of an apple and walnut cake, but the mixture will still bind. 5. Can the cake be frozen? I do not recommend it. The texture changes upon thawing, and the sauce may become sticky. Nutritional values Approximately, for a serving of 1/12 of the pan: Calories: about 250-300 kcal Carbohydrates: 38-42 g Fats: 10-12 g Proteins: 3-4 g These are approximate figures, as they depend on the type of margarine and the size of the portions. Storage and reheating It keeps well covered at room temperature for 2-3 days. If you want it to last longer, put it in the fridge, but let it come to room temperature before serving. I do not recommend reheating; it is best served cold or at room temperature.

Black woman

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