Grandmothers of Sils’ Apple and Yogurt Cake

Coca de Pomas de Abuelas de Sils

Preparation info

  • Makes

    one

    9 inch cake
    • Difficulty

      Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

One of my trophies from the cooking session with the Grandmothers of Sils was the recipe for this moist, satiny apple cake flavored with lemon yogurt and ratafia, a brown herbal liqueur. Since ratafia is a rarity outside Catalonia, the abuelas suggest substituting an anise liqueur. Cointreau or an apple brandy, like Calvados, are also good options. The cake is rustic and unadorned, delicious for breakfast, merienda (a late-morning snack), or afternoon coffee or tea. It’s best when made a day ahead.

Ingredients

    Method