French Apple Cake
Layers of fresh Granny Smith apples are nestled in a custardy batter inside a crispy cake shell. Whilst it is delicious as a cake, it is simply amazing served warm with a drizzle of cream.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 2 large free-range eggs
- 80 g caster sugar
- 100 ml thickened cream
- 25 g salted butter, melted plus extra for greasing
- 80 g plain flour, sifted
- 3 tsp baking powder
- A pinch of cinnamon
- 6 large Hansen Orchards Granny Smith apples
- Zest of 1 lemon
- 3 tbsp flaked almonds
- Icing sugar for dusting
How do I make it?
- Preheat oven to 170C.
- Line a 23 centimetre springform pan with baking paper on the base and grease the base and sides with butter.
- Using a stand mixer, cream eggs and caster sugar. Pour in cream and melted butter and blend to combine. Add flour, baking powder and cinnamon and mix through.
- Peel and core apples. If you have a mandolin use to cut apples thinly, if not use a knife. Mix apples into the cake batter gently, coating each slice.
- Pour mixture into prepared pan, pressing down to flatten. Sprinkle half the almonds on top and cook for 35-40 minutes. Remove from oven and set aside to cool.
- When removed from springform pan, dust with icing sugar and sprinkle over the remaining almonds.
