Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Ingredients for the Apple Layer:
6 medium apples sliced very thin, a mandolin or food processor may be used.
¼ Cup of dried apricots, chopped
1/4 cup Sugar
1 teaspoon Cinnamon
Mix all in a bowl, and set aside
Ingredients for the Cake batter:
3 medium or large Eggs, you will need to separate the yolks from the white and hold the whites until you are ready to whip, this is done to give the cake lift.
3/4 cup Matzo Cake Meal
3/4 cup Sugar
1/3 cup Oil
2 teaspoons Vanilla
2 teaspoons Lemon zest, fine
1/8 teaspoon of salt
Ingredients for the topping of the Cake:
1/3 cup of Walnuts, finely chopped
2 teaspoons Cinnamon
1/2 Cup of Sugar
You will toss the sliced apples in with sugar and cinnamon. You will then set apples and apricots aside. In another bowl you will combine egg yolks, sugar, vanilla, lemon zest, matzo meal and oil. You will blend all of these ingredients until smooth.
In a separate bowl you will whip the egg whites with 1/8 teaspoon of salt until stiff peaks form and a glossy sheen is seen. You will begin to add or gently fold 1/3 of the egg whites to the batter. Make sure you do this very gently if you want to get the maximum lift, you do not want the cake to be too dense. You will do this 3 times, until all egg whites are combined into the batter.
You will now take half of the batter and put it into a greased 9 inch spring form pan. You will add the apple, apricot, sugar and cinnamon mixture on top of the first layer of batter. Now you will cover the fruit mixture with the remaining batter. The batter will be thick and sticky so do the best you can to get it evenly spread. For the last step you will add the topping ingredients and sprinkle over cake batter. You will add to a preheated oven of 350 degrees and cook approximately 45 minutes to an hour depending on your oven. Remove and let cool. Serve.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
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