Apple Macaroon Cake

In 1946, a young and ambitious man named William Greenberg, fueled by his poker winnings from his army days, decided to open a bakery on the bustling streets of Manhattan's East 95th Street. Little did he know that this modest endeavor would grow into a beloved institution on the Upper East Side. Over the next 25 years, Greenberg expanded his bakery operation to encompass four locations, but it was his mouthwatering Apple Macaroon Cake that truly stole the show.

By the time 1996 rolled around, Greenberg had achieved an almost legendary status, even baking President Bill Clinton's 50th birthday cake. His eponymous bakery, William Greenberg Desserts, nestled on Madison Avenue, was the go-to place for ordering wedding cakes and satisfying sweet cravings. It was not uncommon to spot iconic figures like acting teacher Lee Strasberg and film director Mike Nichols indulging in a delectable treat. When I was planning my own wedding, I couldn't resist the allure of Greenberg's cakes. The result was a masterpiece, featuring layers of chocolate cake adorned with hundreds of standing chocolate squares—a true testament to Greenberg's artistic and culinary prowess.

What's truly astonishing is that Greenberg's journey into the world of baking began under the tutelage of his aunt, Gertrude. However, his early experiences in business were equally significant. At the tender age of 16, Greenberg was already running a thriving cookie business with a friend from his home economics class. This early entrepreneurial spirit likely played a pivotal role in shaping his future success. His expertise in the kitchen, coupled with his experience as a mess sergeant in General George S. Patton's army, equipped him to make an indelible mark in the world of baking.

Last winter, at the remarkable age of 97, William Greenberg passed away, leaving behind a legacy of delectable creations. Had he been here this autumn, he would have undoubtedly delighted us with his famous Apple Macaroon Cake. Originally introduced as a Rosh Hashanah special, this cake soon became a year-round favorite, thanks to its irresistible charm. Year after year, Greenberg's Apple Macaroon Cake remained a quintessential fall delight until the Thanksgiving pie season began, keeping the ovens at Greenberg's bakery busy well into the night.

Almost as beloved as his legendary brownies, this cake offers a unique combination of candy-like almond flavor, harmoniously balanced by the gentle tartness of Granny Smith apples. Made airy with softly beaten egg whites, it delivers a level of satisfaction that's hard to match. What makes it particularly noteworthy is the absence of cinnamon in the batter, allowing the pure, unadulterated flavor of the apples to shine through—an unusual and delightful trait among apple-based desserts.

While one might wish to enjoy this cake throughout the year with various fruit substitutions, for those of us who fondly recall strolling up and down Madison Avenue each autumn to savor William Greenberg's Apple Macaroon Cake, nothing but the classic Granny Smith version will truly suffice.

Recipe: Apple Macaroon Cake

Total Time: 1.5 hours

Serves: 6

Ingredients:

• Unsalted butter, for pan
• 1 pound almond paste, broken into chunks
• 1 cup granulated sugar
• ½ teaspoon kosher salt
• 6 large egg yolks
• 8 large egg whites
• 2/3 cup all-purpose flour
• 3 Granny Smith apples, peeled and sliced into 1/3-inch wedges

Instructions:

• Preheat the oven to 325 degrees. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper, and butter the parchment.
• In a food processor, pulse the almond paste, ½ cup sugar, and salt until it has a sandy consistency. Add yolks and process until the mixture is thick and smooth, scraping down the bowl halfway through, which should take about 30 seconds.
• In a separate medium bowl, whisk together egg whites and the remaining sugar until incorporated. The mixture should be frothy and not yet hold peaks. Gently whisk in the flour.
• Add the egg-white mixture to the food processor and process for 10 seconds. Scrape down the sides of the bowl and process until you have a smooth batter, about 5 seconds more.
• Pour the batter into the prepared pan and arrange overlapping concentric circles of apple slices on the surface.
• Bake until a knife inserted in the center comes out clean, which should take 60-70 minutes.
• Run a knife around the sides of the pan to loosen the cake, then cool in the pan for 10 minutes. Remove the sides of the pan and slide the cake onto a wire rack to cool completely. This cake will stay moist in the fridge for a few days when wrapped tightly in foil. Remember to bring it to room temperature before serving.

In conclusion, William Greenberg's Apple Macaroon Cake is a timeless masterpiece that evokes nostalgia and delight with every bite. While the seasons may change, the classic Granny Smith version will forever hold a special place in the hearts and taste buds of all who have savored its sweetness.