Added by CarolineB | Tue 20 Oct 2009 @ 19:27
This recipe version is for small baking dishes (~18 cm diameter). To adjust the recipe for a bigger baking dish (~26 cm diameter) simply double the amount (3 normal eggs, 750g apples).
60 g butter (smooth)
60 g sugar
1/2 packet vanilla sugar
zest of half a lemon, grated
a small pinch of salt
1 large egg
100 g plain wheat flour
1 tsp baking powder
1 tbsp milk
2-3 apples, decored and peeled
15g butter, melted
(optionally apricot jam to glaze cake)
Beat butter well, slowly add sugar, vanilla sugar, lemon zest, and salt until you get a creamy, homogenous batter.
Add the egg and beat for another minute.
Then slowly add the sifted flour with rising agent, and the milk. The batter should reach a sticky consistency that can still drip off the spoon.
Grease your baking dish and pour in the batter, make even with a spatula.
Cut the apples into quarters. Act as if you want to slice the apples thinly on the round side, but do not cut full way through. It gives the lamellar look of the apples as you can guess by the picture - even better in my corresponding blog entry here at JO´s ( http://www.jamieoliver.com/bloggers/viewtopic.php?id=53397 ).
Arrange the apple quarters in circles on top of the batter.
Pour melted butter on top of the apples. You can sprinkle some raisins on top, if you like.
Pop it into the oven at 200°C for about 40 minutes. Enjoy! :)
To give the cake \"professional\" finish, you could heat some apricot jam, and pass through a sieve to purree and glaze the cake with this... But I never did this since I make apple cake mainly for my little kids... ;)