Paris Sweets is a great cookbook but I must admit that I would love it more if it had pictures. Before I made these I was not quite sure what they would look like. The book describes them as muffin like, and though they are baked in muffin pans, I didn't really find them muffin like. These are chalked full of apples with the batter barely keeping them together, almost like a crab cake. And if you don't add the rum soaked raisins they have almost no flavor(I made 3 without the raisins). They are definitely moist and when I make them again I think I will make them with a rum sauce.  Soft Apple Cakes/ Fondants aux Pommes 1/2 cup raisins 2 TBSP dark rum juice of 1/2 lemon 3-4 large apples, I used Fuji, peeled and cored 3/4 cup all-purpose flour 1/2 tsp baking powder pinch of salt 3 large eggs, room temperature 1/2 cup sugar 1 1/2 tsp vanilla extract 4 TBSP unsalted butter, melted 1. Soak the raisins in hot water for about 4 minutes, until they are puffed. Drain, drop … [Read more...]