Just in time for Rosh Hashana, this easy apple cake is a great alternative light dessert. I learnt how to make this cake on a cooking course in Tuscany. Stefania, the proprietor of the villa we were staying in, makes it every week for her family. After tasting it and then coming home and baking it myself, I can see why. It is simple, fuss free and most importantly, it tastes amazing! Essentially it is caramelised apple with a hint of lemon all held together with the lightest, airiest sponge batter – it is the perfect ending to a big meal and a reason in itself to have afternoon tea. I used a combination of Granny Smith and Pink Lady apples but you can use whichever apples you like. You can also substitute or add pears, quince or stone fruit. To make it gluten free simply replace the flour with almond meal. To make it parve, use margarine instead of butter. Shana Tova!
Stefania’s Apple Cake
5 apples, peeled and thinly sliced
100g plain flour
100g butter, melted
100g castor sugar
2 teaspoons baking powder
1 large egg, lightly beaten
zest of one lemon
icing sugar to dust
Preheat oven to 180C. Grease and/or line a 20cm baking tin.
Place thinly sliced apples in a large mixing bowl. Add the lemon zest and mix well to distribute it evenly on the apples.
Mix the flour, sugar and baking powder together. Add to the apple mix and toss to coat the apples.
Mix the melted butter with the egg.
Add to the apple mix and toss until all combined.
Put the apple mixture in the baking tin. Press down gently to level it and bake for around an hour.
Cool on a wire rack then dust with icing sugar to serve.