Calvados, or aged French apple brandy, is produced in Normandy, one of the world’s great centers of apple cultivation. Sweet, tart, and bitter apples are first pressed and fermented into hard (alcoholic) cider, then the cider is distilled into Calvados that’s aged in oak barrels for a minimum of two years, often much longer for premium brands. Two-year-old Calvados is fine for making desserts, as is American applejack, which is made in a similar manner. This cake is for a special fall or winter occasion; it’s not only delicious, but beautiful as well. Crowned with a ring of apple wedges poached in white wine and glazed with apricot jam, it’s so impressive that everyone will ask you for the recipe.