September 26, 2007
From: Executive chef Jeffrey Buben, Vidalia Restaurant, Washington, D.C.
Yield: 6 servings.
1⁄2 cup sugar
1⁄4 cup water
1 medium Vidalia Onon
2 medium Granny Smith apples
3⁄4 cup all-purpose flour
3⁄4 cup almond flour**
11⁄2 cups unsalted butter
6 egg whites
11⁄3 cups sugar
Preheat oven to 350°F. In a small saucepan, combine sugar and water. Cook over medium heat until it develops a caramel consistency (approximately 355°F on a candy thermometer). Carefully pour the hot caramel into the bottom of a 10” cake pan and let it cool.
Slice the Vidalia Onion and the apple thinly with a knife, then layer in the bottom of the cake pan with the caramel. In a saute pan, cook the butter over medium heat until it is foamy and has a nut-brown color. Remove from heat and set aside.
In a mixing bowl, combine sugar and egg whites with a whisk. Add the almond flour and all-purpose flour and gently fold together. Slowly add the melted, foamy butter and mix until thoroughly combined. Pour the batter over the apples and Vidalia Onions.
Bake at 350°F in oven for 45 minutes. Remove from oven and allow to cool, then invert to unmold. Cut into 6 equal wedges and serve warm with vanilla ice cream.
**Almond flour can be found at gourmet cooking shops, or it can be made by grinding blanched almonds, without skin, in a spice grinder.
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