A few things first, I bought these brown plates thinking they’d look great on camera. I was wrong. Second, the spot of pink on the right corner of the cake is evidence of my experimentation, I threw in a few re-currents. I’m new here, I wasn’t sure what they’re used for and FYI, they’re not really great in this recipe, so don’t go there.
Moving on, this is a recipe I must share. It’s not pretty, and it’s a bit tricky to get out of the pan, but it’s worth every messy moment of your time. It’s like an apple fritter in cake form…hard to describe, but one of my all time favourite puddings. It’s worth slicing your own apples rather than using tinned, because the thin slices contribute to the texture. The batter contains lots of lemon, which does mean the cake is a little bit tart, so if you don’t like it as zingy, just go easy on the lemon.
Bolzano Apple Cake Recipe
112g (1 stick) of melted butter
1 tsp vanilla
Juice of one lemon
Zest of half a lemon
4 green apples, peeled and thinly sliced (granny smith, or Bramley)
1/2 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup milk
Mix the vanilla into the melted butter and set aside.
Mix the apple slices with the juice and zest and set aside.
Mix flour, baking powder and salt together, set aside.
Whip the eggs and sugar until it is light, thick and ‘forms a ribbon’ when you drizzle. (About 5 minutes on high)
Fold butter into egg mixture.
Alternating, fold in the flour and milk, ending with the flour.
Fold the apples gently into this batter.
Pour into a prepared cake tin and bake till golden brown.