Grandma's Apple Cake
This delightful lemon and apple cake is a perfect balance of zesty and sweet flavors. The tender pastry base, infused with the freshness of lemon, provides the ideal foundation for the juicy apple topping. A glossy apricot glaze adds a beautiful finishing touch, making this cake not only delicious but also a feast for the eyes. Enjoy a slice of this delectable treat with a cup of tea for a truly satisfying experience.
— Constant Cookbook
Ingredients
- for the pastry
- 200 g flour
- 50 g cornflour
- 2 eggs
- the juice and the zest of one organic lemon
- 2 tsp of raising agent
- 125 g sugar
- 120 g butter
- a pinch of salt
- 2 tbsp milk
- 1 tsp vanilla essence
- for the topping
- 3 apples
- 2 tbsp apricot jam
- 1 tbsp hot water
Instructions
- Pre-heat the oven at 180 C.
- In a bowl work the butter to a creamy consistency (an electric mixer would make it easier). Gradually add the sugar, eggs, vanilla essence, salt, juice and zest of the lemon. Incorporate well then add the flour, the cornflour and the raising agent. Stir well and add the milk.
- You should get a mixture which falls heavily from the spoon, not to runny, not too thick.
- Pour it all in a round cake tin.
- Peel and slice the apples into quarters, scrape them with a fork and lay them on the cake.
- Put the cake on the lower rack of the oven and cook for about 45 minutes.
- Switch the oven off, take the cake out but leave the oven door shut.
- Stir the jam with the hot water and when the cake is cooked spread it all over it and put it back into the hot oven for 5-10 minutes.
Yield
Serves 8
Comments
No comments found.