Marcella's belgian apple pudding cake
Cakes
Marcella was everything I'd dreamed about before I first landed in Italy. The only female instructor in a school full of loud and macho Italian chefs, she stood out through her patience and quiet passion for her food. In her class, we cooked our way through various parts of Europe, each recipe slyly teaching us a new technique. When we reached Belgium, we made this cake: a soft and moist sponge covered with a sweet glaze that crisped ever so slightly at the edges. My mouth was watering the instant we pulled it out of the oven and released it from its springform cage. Marcella served us each a small slice, and while the other girls picked at their plate, I requested a second, then third piece entirely without shame. She smiled at me, and when we left to leave, she quietly handed me the wrapped leftovers. I've made this cake dozens of times since then, sometimes substituting pears or peaches, and each time I find myself going back for a second or third slice.
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