Sweep of the Heart (Innkeeper Chronicles, #5)

by Ilona Andrews

“The ugly truth about democracy is that it breeds anxiety.

A woman in a soot-stained formal robe appeared in front of the camera. “My name is Nelonia Eder. I am the new Speaker of the Behoun Senate.” “Where is the previous Speaker?” the Sovereign asked. “He is indisposed and no longer able to perform his duties,” Nelonia said. Behind her, two sislafs in formal robes dragged a body across the floor, realized they were on camera, reversed course, and dragged it out of view.

Guests gave the inn life. They came from faraway places, bringing their magic and vitality with them, and they breathed it into the spaces they occupied. But eventually they left. The guests always did.

DINA’S APPLE CAKE RECIPE Dough 4 egg yolks 2/3 cup white sugar 1 stick of butter (1/2 cup) 1/3 cup of sour cream 1 1/2 cup flour 1 tsp baking powder 1 pinch of salt 1 Tbsp vanilla extract Zest of 1 lemon Filling 3-4 large Granny Smith or other baking apples 1 tsp of cinnamon 1 pinch of flour Meringue: 4 egg whites 2/3 cup white sugar Equipment a mixer springform pan Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well. Separate egg yolks from egg whites. Refrigerate egg whites. Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside. Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix. In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes. After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone. Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a ...