French Apple Cake
- Preparation: 20min
- Cooking Time: 50-60min
- Serves: 6-8
– 700g (approx 5 medium sized) Granny Smith Apples (or any apples suited for baking), peeled, cored, sliced 1/4 cm thick.
– 1 teaspoon Lemon Juice
– 1 tablespoon Calvados or White Rum
– 180g plus 2 tablespoons Plain Flour
– 200g plus 1 tablespoons Raw Sugar
– 2 teaspoons Baking Powder
– ½ teaspoon Salt
– 200ml Leccino EVOO
– 200ml Full Cream Milk
– 1 large Egg plus 2 large yolks
– 2 tablespoon Vanilla Extract
– Icing sugar for dusting (optional)
Step 1. Preheat oven to 150°C fan forced. Lined the bottom of a 23 cm springform cake pan with baking paper and grease the side with EVOO.
Step 2. Toss sliced apples with lemon juice and pre-cook in the microwave until apples are pliable and slightly translucent (about 3 minutes) and let cool (for 15 minutes).
Step 3. In a food processor, pulse for a few seconds, the raw sugar, plain flour, baking powder and sea salt until well aerated.
Step 4. In a mixer fitted with paddle attachment, whisk EVOO, milk, vanilla extract and egg until smooth.
Step 5. Add the flour mixture to the liquid mixture in step 4. Mix until just combined. Take out 1 cup of this batter.
Step 6. In the remaining batter, whisk in the 2 egg yolks. Fold in the sliced apples.
Step 7. Spoon the batter into the prepared cake pan. Gently pressed the apples to create a compact and smooth layer.
Step 8. Whisk in the 2 tablespoons of flour into the reserved batter. Spread this batter over the top of the apple layer. Sprinkle 1 tablespoon of the raw sugar evenly over the top .
Step 9. Bake for 50-60 minutes until the top is golden brown or when tested with a cake tester, it pulls out clean.
Step 10. Cool the cake in the pan completely (2-3) hours before removing. Run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the pan. Serve cake by itself or with a dusting of icing sugar or with a scoop of vanilla ice cream.