French Apple Cake
- Preparation: 20min
- Cooking Time: 50-60min
- Serves: 6-8
INGREDIENTS
Wet Ingredients:
– 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)
– 700g (approx 5 medium sized) Granny Smith Apples
– 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)
METHOD
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.
