Ingredients
Tap to tick offDough
- 125 Grams Butter
- 125 Grams White Sugar
- 3 Eggs
- 1 Pinch Fine Salt
- 1 Tsp Lemon Essence
- 200 Grams All Purpose Flour
- 2 Tsp Baking Powder
- 4 Tbsp Milk
Filling & Topping
- 4 Apples
firm, sweet - ½ Cups Icing Sugar
- 2 Tbsp Lemon Juice
Method
Preheat oven to 350. Grease a 24 cm or 9 1/2\" springform pan.
Peel
- 4 Apples
firm, sweet
Cut the peeled apples into halves, stem to flower. Carefully remove any core, stem and flower from each piece. Placed the cut half face down on a counter. Use the tip of a sharp paring knife to score a shallow grid pattern on the curved apple surface.
In a large bowl
- 125 Grams Butter
- 125 Grams White Sugar
- 3 Eggs
- 1 Pinch Fine Salt
- 1 Tsp Lemon Essence
- 200 Grams All Purpose Flour
- 2 Tsp Baking Powder
- 4 Tbsp Milk
Mix ingredients together as in a simple white one-bowl cake. Evenly spread the batter into the greased springform pan.
Gently arrange 7 apple slices on top of the cake batter, scored side up. One half is positioned in the centre with the remaining 6 pieces arranged around it. There should be a small space between each. If the apples are small, you may be able to use the last apple half, but otherwise one piece will be left over and you get to eat it! When you are happy with the arrangement, gently push the apple halves into the cake batter. The batter will raise up around the halves.
Place the cake into the oven and bake for about 35 min and check with a cake tester to ensure the batter is cooked before removing from the oven. Depending on the size of the apples, the time can vary.
Cool the baked cake for 10 minutes, then use a knife to loosen the edges. Turn upside down onto a dinner plate to remove the cake from the springform pan. Then carefully remove the cake bottom. Then quickly invert the apple cake back onto a serving plate to finish cooling.
In a small bowl
- ½ Cups Icing Sugar
- 2 Tbsp Lemon Juice
Make a thin icing using the icing sugar and lemon juice. When the cake is cool drizzle this over the entire surface of the cake, including the apple.
*Joanie's Note: Tante Mi suggested making this cake with drained pitted cherries and a few tbsp of cocoa added to the flour. I've made it without the cocoa but adding almond extract instead of lemon and using fresh pitted cherries.