ITALIAN APPLE CAKE

I found this recipe in my collection of clippings from old magazines. In those days when the internet was not even a word, collecting clippings and buying cookbooks were the way to go. The first thing that attracts, of course, is the photograph; the apples were arranged so beautifully on top of the cake. I also happen to love cooking with apples as the smell and taste brings a warm feeling on cold days.

This cake is actually very simple to make, and has lemon as the background flavour instead of the usual spice. The best and distinctive characteristic is the texture. As is with a lot of Italian cakes, it was dense but not heavy. The long baking time produced a delicious crisp crust on the bottom and sides. The apple slices were sweet but just so and provided a good contrast with the cake.

My children asked for some vanilla custard to go with it. I made up some from a mix but you can make your own from a recipe. They were right, they tasted so good together.

Ingredients:

3 dessert apples
2 c. flour
1 c. sugar
125 gms./1/2 c. butter(or substitute)
3 medium eggs
zest of 1 lemon
1 tsp, vanilla essence
1 tsp. rounded tsp. baking powder
3 tbsps. milk
1/4 tsp. salt
vanilla custard to serve

Method:

Preheat the oven to 350° F /180° C. 

Lightly grease and flour (or coat with abaking spray) a 9" springform cake tin.


Beat the butter, lemon zest, vanilla extract and 3/4 cup of the sugar until light and fluffy. Beat in the eggs, one at a time, incorporating well after each addition. 

In a separate bowl, sift the dry ingredients together. Fold into the batter, then add the milk. Mix until completely blended. The batter will be thick. 


Spoon the batter into the tin and gently distribute with a fork. 

Peel, core and slice the apples (12 wedges per apple) and mix with the remaining sugar. Arrange the apple slices, close together and overlapping on top of the batter. 

Bake for 50-60 minutes or until cake tester comes out clean. Serve with vanilla custard.

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