It’s the most beautiful autumn out there – think golden light, red and yellow leaves, blue sky and warmish temperatures. I admit I would prefer the weather a little more chilly, but I’m sure the temperatures will drop pretty soon. Until then I’m enjoying every possible minute outside, taking walks, cycling around, sitting in the sunshine, just enjoying life as it is. This may sound pretty tacky, I admit, but honestly, I’m enjoying every day to the fullest at the moment, feeling fit and healthy at being pregnant for 6 months now, feeling my baby moving inside my belly whenever I eat, sit or lie down, and noticing an ever-growing anticipation to meet my little one in just 4 month’s time!
I felt like making waffles earlier this week and to arrange a little autumnal setting, so here is what I came up with. I adapted a recipe for marzipan waffles which I found in Living at Home „Rezepte & Ideen für Herbstfeste 2018“ (No. 24), and served the waffles with poached cinnamon apples, which made the perfect combination with the delicious sweet and fluffy waffles.
Enjoy your Sunday afternoon and hopefully a beautiful autumn wherever you are!
Marzipan waffles with poached cinnamon apples
(Recipe slightly adapted from Living at Home Special Fall 2018)
For 4–5 waffles (two servings as an afternoon treat).
For the marzipan waffles:
75 g soft butter
50 g sugar
2 eggs (size M), organic if possible
60 g wholemeal wheat flour
50 g wheat flour
1/2 tsp baking powder
125 ml milk (semi-skimmed)
60 g almonds
50 g marzipan
1/2 vanila bean
1 tsp lemon zest
For the poached cinnamon apples:
2 medium-sized apples
1 tbsp lemon juice
150 ml apple juice
1 cinnamon stick
1 tbsp (15 g) sugar
1 tbsp corn starch
Whisk together butter and sugar until creamy, then fold in the eggs.
Mix wholemeal wheat flour with wheat flour, stir in the baking powder.
Mix the flour mixture into the butter mixture, adding your milk gradually.
Finely chop almonds, or blitz almonds in a food processor for a few seconds.
Using a vegetable grater, grate the marzipan.
Scrape out the core of the vanilla bean.
Stir almonds, marzipan, vanilla and lemon zest into the batter, allow the waffle batter to set for 30 minutes.
For the poached cinnamon apples, wash, core and thinly slice the apples. Mix apples with lemon juice.
Add apple juice, the cinnamon stick and sugar to a small saucepan, bring to a boil. Add the apples to the apple juice, allow to simmer over medium heat for 10 minutes, stirring occasionally.
Remove the apples from the apple juice, mix corn starch with 2 tablespoons of the warm apple juice, then stir the corn starch into the boiling apple juice and allow to cook for another 3 minutes. Transfer the apples to the saucepan, keep the compote warm or allow to cool.
Bake your waffles in a hot, buttered waffle iron, and keep the waffles warm in the oven at 80°C. Serve the marzipan waffles with the poached cinnamon apples.