serves
10-12
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
10-12
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 4 tart apples
- juice of 1 small lemon
- 3 eggs
- 150 g (5½ oz) caster (superfine) sugar, plus 2 tsp extra
- 150 g (5½ oz/1 cup) plain (all-purpose) flour
- 30 g (1 oz) cornflour (cornstarch)
- 1 scant tsp baking powder
- pinch of salt
- 80 g (2¾ oz) unsalted butter, softened
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Line the base and side of a 23-cm (9 in) cake tin with a removable base.
- Peel and core the apples and cut them into quarters, then cut each quarter into four or five slices, depending on how big the apple is. Place in a bowl, add the lemon juice and toss so the slices are coated (this will help stop them going brown). Set aside while you prepare the batter.
- Beat the eggs and sugar with an electric mixer until the mixture is pale and fluffy. Place the flours, baking powder and salt in a bowl and whisk briefly. Fold the dry ingredients into the egg mixture until well incorporated, then add the butter and vanilla and fold until well combined.
- Divide the apple slices into two portions: one of about 250 g (9 oz) and the other of about 150 g (5½ oz). Cut the larger portion of apple slices in half, then fold them into the batter, including any juice from the bowl. Leave the remaining 150 g (5½ oz) apple slices uncut and set them aside.
- Spoon the batter into the prepared tin and smooth the surface. Arrange the remaining apple slices in a circular pattern on top of the cake, pressing them down gently so they partially sink into the batter. Sprinkle the top with the cinnamon and the extra sugar.
- Bake for 50 minutes or until the top of the cake is golden and a skewer inserted in the middle comes out clean. Serve warm or at room temperature.
Recipe and images from Adriatico by Paola Bacchia, Smith Street Books, RRP $55.00
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
