This very moist cake is too crumbly to be picked up and has to be eaten with a fork. It can be served with warmed crème fraiche flavoured with calvados and icing sugar, but is also fine on its own, served cold.
Ingredients
- 2 large granny smith or other tart apples
- 2 squeezes of lemon juice
- 175 grams golden caster sugar or 100g brown sugar and 75g white caster sugar
- 175 grams soft butter
- 3 eggs separated
- 175 grams ground almonds
- 1 teaspoon baking powder
- 2 tablespoons Lark’s Apple Schnapps, brandy or calvados (optional)
- icing sugar for dusting
Method
Preheat the oven to 150C. Butter a loose-bottom 20cm cake tin. Peel, quarter and core the apples. Slice two of those quarters wafer thin and toss in a bowl with a squeeze of lemon and one tablespoon of the measured sugar. Cut the remaining apple quarters more thickly and toss in a separate bowl with another squeeze of lemon juice.
Cream the butter and the rest of the sugar and beat in the egg yolks. Stir in the ground almonds and baking powder. Whisk the egg whites until stiff. Stir half of them into the mixture, then fold the remaining egg whites in gently. Add the alcohol if using, and then fold in the thicker apple slices.
Put this mix into the cake tin and smooth the top. Drain the thin slices of apple and arrange the on top of the batter, sticking some in at an angle.
Bake for 1¼ hours, or until a skewer poked in the middle comes out clean. Run a knife around the edge of the cake and leave it to cool in the tin, then carefully lift it out. Dust with icing sugar when ready to serve.
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