Everybody likes the apple cake, also who don’t have a sweet tooth probably likes it. It’s simple, rustic but delicious. There are lots of recipes, this one is my grandma’s. I found it about 10 years ago and when I prepared it for the first time in my bakery everybody loved it… so since then I’ve never changed it.
- apples: 600 grams
- unsalted butter at room temperature: 200 grams
- caster sugar: 270 grams
- plain flour: 270 grams
- medium eggs: 4
- baking powder: 24 grams
- lemon (grated zest and filtered juice): 1
- caster sugar: 4 tbsp
- ground cinnamon
- Peel and core the apples then cut them into 3 mm slices. Add the 4 spoons of sugar (add more if you like), the lemon juice and the cinnamon.
- Cream the butter with the sugar and the lemon zest until pale and fluffy, then add slowly the eggs (slightly beaten) and the flour (previously sifted with the baking powder). Once you have a soft and cream batter, without any lump, pour half of it into a 25 cm round tin lined with baking parchment. Arrange about half of the apple slices then pour over the rest of the batter. Decorate with the remaining slices.
- Bake into the preheated oven at 180°C for about 40 minutes until a skewer inserted into the centre comes out clean.
The apple cake is perfect for breakfast or for the afternoon tea, but also as a dessert after a meal served with some icing sugar and a spoon of clotted cream, mascarpone or vanilla ice cream. It lasts soft and fresh for about 5 days in an airtight container.