Lately, I really like simple cakes that you can make with few good ingredients. This is one of them. Creamy, refreshing, melt in your mouth cake. I read the recipe a few times, but I was afraid it may be gummy because the apples are watery. So, I decided to to try two options. One, with semolina, and the other one with regular flour. It was fantastic both times, but the texture was a little bit different, and the one you are going to like more, depends not on its quality, but on your taste.
Taking pictures is hard lately, because its really cloudy and snowy in Chicago, so I don have the one with regular flour, but in the original recipe you can see the texture. Its a little bit creamier. So, when you decide to make it, chose the option that would work best for you.
680 gr granny smith apples
1 tablespoon Calvados (I used rum)
1 tablespoon lemon juice + 1/2 teaspsoon grated lemon peel
1 tablespoon Calvados (I used rum)
1 tablespoon lemon juice + 1/2 teaspsoon grated lemon peel
1 cup of flour (or semolina) +2 tablespoons flour
1 cup sugar +1 tablespoon
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 egg yolks
1 cup oil
1 cup milk
1 teaspoon vanilla
Preheat oven to 350F.
Lightly grease a 9-inch springform pan. Wrap the base of the pan in aluminum foil.
Slice the apples into 1/8-inch thick slices, then cut all of the slices in half so. Place apples into microwave-save dish or bowl and cover. Cook on high heat for 3 minutes. Set aside and allow to cool. Add calvados and lemon juice.
In a large bowl, whisk together 1 cup flour, 1 cup sugar, baking powder and salt.
In a medium bowl, whisk together egg, oil, milk and vanilla and lemon peel.
Pour into dry ingredients and whisk until just combined. Transfer 1 cup of batter back into the medium bowl.
Add apple slices to the cake batter in the large bowl and fold in. Pour into prepared cake pan.
Whisk remaining 2 tbsp flour and 2 egg yolks into the medium bowl with the batter that was set aside. Drizzle the batter evenly over the apple batter already in the pan.
Bake cake for 70-75 minutes, on the bottom rack until cake is dark golden brown. Serve when completely cool.
In a large bowl, whisk together 1 cup flour, 1 cup sugar, baking powder and salt.
In a medium bowl, whisk together egg, oil, milk and vanilla and lemon peel.
Pour into dry ingredients and whisk until just combined. Transfer 1 cup of batter back into the medium bowl.
Add apple slices to the cake batter in the large bowl and fold in. Pour into prepared cake pan.
Whisk remaining 2 tbsp flour and 2 egg yolks into the medium bowl with the batter that was set aside. Drizzle the batter evenly over the apple batter already in the pan.
Bake cake for 70-75 minutes, on the bottom rack until cake is dark golden brown. Serve when completely cool.
