I had this cake many times when I lived in Cyprus, and I always felt it's so much better than apple pie! It sounds complicated but it really isn't. It's delicious cold or warm. When serving warm, try it with some creme fraiche or to keep the Italian theme, whip up a cup of mascarpone cheese with a cup of heavy cream and dollop over a slice to serve. Mmmmmmm... Coffee anyone?
Ingredients
2 pounds/1 kilogram apples, about 5 apples (Golden Delicious work the best) peeled, cored, sliced thin and tossed with juice from 1/2 a lemon
7 tablespoons/100g melted butter plus more for greasing pan and dotting cake top
1 3/4 cups/200g Self Rising flour, plus more for dusting pan
Ingredients
2 pounds/1 kilogram apples, about 5 apples (Golden Delicious work the best) peeled, cored, sliced thin and tossed with juice from 1/2 a lemon
7 tablespoons/100g melted butter plus more for greasing pan and dotting cake top
1 3/4 cups/200g Self Rising flour, plus more for dusting pan
(OR 200 g all-purpose flour + 1 tsp Baking Powder)
Pinch of salt (1/4 tsp salt if using AP flour)
2 extra large eggs, at room temperature
1 cup/180g granulated sugar, plus more for sprinkling the top of the cake
Zest of 1/2 a lemon
1 teaspoon vanilla extract (optional)
Equipment: 8 or 9-inch springform pan with removable bottom or regular pan lined with parchment paper.
Directions
Preheat oven to 350F/180C. Butter and flour an 8 or 9-inch springform pan and set aside.
In a large mixing bowl toss the apples with lemon juice and half of the sugar. Set aside.
Beat the eggs in a large mixing bowl with the rest of the sugar until pale and creamy. Add the lemon zest and vanilla extract and mix well. Sift in the flour mixture gradually into the egg batter, mixing well. Add the melted butter, any juice released by the apples and beat briefly until a smooth, thick batter forms without over-beating.
Add half of the apple slices to the cake batter and fold together until evenly distributed. Spread the batter in the prepared springform pan and shake gently to level the surface. Arrange the remaining apple slices over the top of the batter. Sprinkle the top with 2 tablespoons sugar and dot with bits of butter here and there.
Bake for 60 to 70 minutes until the cake pulls away from the sides of the pan and the surface is golden brown. The cake is done when it tests barely moist with a toothpick. Remove from the oven and let cool on a wire rack for 10 minutes. Remove the sides from the springform pan and let the cake cool completely before transferring to a serving platter.
How do you prefer it, cold or hot?
2 extra large eggs, at room temperature
1 cup/180g granulated sugar, plus more for sprinkling the top of the cake
Zest of 1/2 a lemon
1 teaspoon vanilla extract (optional)
Equipment: 8 or 9-inch springform pan with removable bottom or regular pan lined with parchment paper.
Directions
Preheat oven to 350F/180C. Butter and flour an 8 or 9-inch springform pan and set aside.
In a large mixing bowl toss the apples with lemon juice and half of the sugar. Set aside.
Beat the eggs in a large mixing bowl with the rest of the sugar until pale and creamy. Add the lemon zest and vanilla extract and mix well. Sift in the flour mixture gradually into the egg batter, mixing well. Add the melted butter, any juice released by the apples and beat briefly until a smooth, thick batter forms without over-beating.
Add half of the apple slices to the cake batter and fold together until evenly distributed. Spread the batter in the prepared springform pan and shake gently to level the surface. Arrange the remaining apple slices over the top of the batter. Sprinkle the top with 2 tablespoons sugar and dot with bits of butter here and there.
Bake for 60 to 70 minutes until the cake pulls away from the sides of the pan and the surface is golden brown. The cake is done when it tests barely moist with a toothpick. Remove from the oven and let cool on a wire rack for 10 minutes. Remove the sides from the springform pan and let the cake cool completely before transferring to a serving platter.
How do you prefer it, cold or hot?
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