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French apple cake
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4 apples (try Pink Lady)
½ unwaxed lemon, finely grated zest and juice
2 British Blacktail Large Free Range Eggs
150g light brown soft sugar
3 tbsp calvados
½ tsp vanilla extract or paste
150g plain flour
1 tsp baking powder
Good pinch salt
115g butter, melted and cooled, plus extra for greasing
Icing sugar, for sifting
Crème fraîche, for serving (plain or a little sweetened)
1. Heat the oven to 190ºC, gas mark 5. Peel, core and cut the apples into about 1.5cm cubes. As you chop the apples, toss them into a bowl with the lemon juice. Butter a 22cm springform tin and line the base with baking parchment.
2. Beat the eggs until foamy then add the sugar, beating all the time. Add the calvados, vanilla and lemon zest.
3. Mix the flour, baking powder and salt in a bowl. Fold half of this into the egg mixture, then half the butter, then the rest of the flour mixture and the rest of the butter. Stir in the apple chunks.
4. Scrape this into the prepared tin and bake for 45-50 minutes, or until the top is golden and, if you insert a skewer into the middle, it comes out clean. Leave to cool for about 15 minutes, then carefully remove the cake and slide it onto a serving plate. Sift with icing sugar and serve with crème fraîche.
Typical values per serving:
This recipe was first published in October 2020.