Ingredients

• 4 big apples (golden)
• 350g self raising flour
• 175g butter (soft, room temperature)
• 200g caster sugar
• 4 eggs
• A glass of milk
• Grated lemon zest
• A sachet of baking powder (16g)
• Pinch of salt
• Brown sugar, ground cinnamon

Methodology

Peel the apples. Slice 3 apples and diced 1 apple in small chunks, adding some lemon juice so they don't become dark while you are preparing the cake

In a bowl mix sugar, egg yolks and butter to make a creamy mix
Add gradually the flour, milk, the lemon zest and a pinch of salt. The dough should be creamy, if it’s too thick just add small amounts of milk

In a separate bowl whisk the egg whites until they form firm peaks (if you were to turn the bowl upside down, nothing would fall out!)

Add the egg white into the dough; when the egg whites are added, these must be FOLDED in slowly, not stirred

Add the apple chunks in this mixture and finally add the baking powder

Pour the mixture into a round baking tin (22cm large), previously buttered and sprinkled with flour

On the top of it, place the sliced apples as in a radial. Sprinkle with brown sugar and cinnamon and place in the oven heated at 160°C to 180°C

Bake for 40-45 minutes.  Let the cake cool before slicing.

Mouth Watering Tips: add fresh blackberries on the pastry just before placing the sliced apples. Serve with warm homemade "cream patisserie"

Buon Appetito!

Adele x

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