We all love a simple recipe that yields incredible results. This is it! A French apple cake that can be prepared in under 20 minutes and ready under 60 minutes. It’s slightly buttery with a crumbly outside texture, and it’s incredibly moist throughout. Try and stop at one slice I dare you!
Preheat your oven to 340°F – 170°C
For the mixture, add flour, sugar, baking powder, pinch of salt to a mixing bowl. Mix dry ingredients using a whisk then add 2 whole eggs, oil and milk, continue mixing until there are no lumps and set aside. Pour into a well buttered non stick cake pan (mould). I used a 9 inch or 23cm cake pan.
Peel and core the apples then cut into eight, dice each wedge into three into pieces. Place on top of cake mixture and into the oven and bake for 30 minutes at 340°F – 170°C.
Melt the butter in microwave or a saucepan. In another mixing bowl, add the sugar, and egg. Mix well using a whisk then add the melted butter. Grate the zest of one whole lemon.
Remove cake from oven, (cake should be cooked in centre, check with a skewer first) pour the frosting (icing) mixture over the cake, ensure it covers all then replace in oven and bake for another 12 minutes.
Once cooked, leave to cool for 10 minutes. Run a blade along the inside of the cake pan to separate the cake. Place a cooling rack on top of cake and flip over. Remove cake pan. Cake is now upside down. Place a serving plate upside down on top of cake and flip back the right way up.
You can add other fruits if you prefer, even berries, dates or sultanas.
Using cups for baking is not recommended, for accuracy use a scale:
1 cup flour = 5¼oz
⅔ cup sugar = 4½ oz
By Joel Mielle
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