Apple Cake
Apple Cake
Ingredients
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170 g caster sugar
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230 ml milk
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Finely-grated zest of 1 lemon
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1 vanilla bean, split and seeds scraped
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100 ml extra virgin olive oil
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3 tsp Calvados or grappa (optional)
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2 eggs, lightly beaten
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11⁄3 cups (200 g) self-raising flour
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4 apples, peeled and thinly sliced
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2 tablespoons of honey, melted
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And mixed with 1 teaspoon of cinnamon.
Method
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Preheat your oven to 180°C (160°C fan-forced).
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Grease and flour a 21cm rectangular or square cake tin (or line it with baking paper).
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Place sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved.
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Do not let the milk come to the boil.
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Turn off the heat and stir in vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.
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Add the beaten egg, flour and and whisk to form a smooth batter.
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Fold half of the apple slices into the batter.
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Pour the batter into the prepared tin and overlap the remaining apple slices on top any way you like.
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Bake for 35-40 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean.
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Brush the top with melted honey.
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Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for one hour before cutting.
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Serve just as it is or with honey-drizzled ricotta.
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