Loved this cake, it's easy to make and yummy.
Ingredients
- 3 eating apples
- 2 tbsp lemon juice
- Finely zested rind of 1 lemon
- 3 large eggs, separated
- 60g caster sugar
- 110g self raising flour
- 2 tsp ground cinnamon
- 2 level tbsp reduced sugar apricot jam
Method
- Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 18cm round spring-form cake tin. Halve the apples, remove the cores and slice thinly. Place in a bowl along with the lemon juice and rind and toss together. Set aside.
- Whisk the egg whites until stiff. Add the sugar and egg yolks and whisk until thick and creamy. Sieve in the flour and cinnamon and gently fold in using a large metal spoon taking care to retain as much air as possible.
- Spoon half of the cake mixture into the tin and gently press in half of the apple slices, add the remaining mixture and then the remaining apple, arranging a few slices on the top.
- Bake for 45-50 minutes until golden brown, risen and firm - or until a skewer inserted into the centre comes out clean. Cool, then release and place on a serving plate.
- Mash down the apricot jam using a fork, brush over the top of the cake, cut into 8 portions and serve.
Tip: This cake is also delicious served warm as a pudding.
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