This is a quick cake with big apple chunks that sink into the pastry while baking. I love it still warm with a scoop of vanilla ice cream.
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200g unsalted butter
6 eggs, separated
250g caster sugar
1 lemon, zested and juiced
300g plain flour
2 pinches salt
2 teaspoons baking powder
5-6 large apples
Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 200 C / Gas 4. Grease a springform pan.
In a saucepan melt butter. Beat egg yolks with sugar in a big bowl until light and creamy. Gradually pour in butter, stirring constantly. Add lemon zest and juice.
In a separate bowl mix flour, baking powder and salt. Combine with the wet ingredients. In another clean bowl beat egg whites until stiff and fold into the mixture.
Tip pastry into the prepared springform pan. Peel apples, remove the core and cut in quarters. Make a few parallel incisions on the outside of each quarter and arrange the apples on top of the pastry. Lightly press down.
Bake for about 40 minutes until pastry is golden and apples are soft.