When apples are in season, this is one way of spreading the joy….
Ingredients
Apple filling:
- 3-4 medium apples, peeled and sliced
- juice from half a lemon
- 1 tsp cinnamon
- 3 tbsp flour
Cake batter:
- 190g plain flour
- 1½ tsp baking powder
- a pinch of salt
- 190g butter at room temperature
- 90g sugar
- 3 egg yolks (see below)
- 45g sour cream (or crème fraiche)
- 1 tsp cinnamon extract
Meringue:
- 3 egg whites
- 120g sugar
Preparation
- Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round cake tin, springform if available
- Prepare the apples by combining all the ingredients in a large bowl. Set aside until required
- Cake batter: in a medium bowl, sift together the flour, baking powder and salt
- In a large bowl, cream together butter and sugar. Beat in the yolks, cream and cinnamon extract
- Stir in the dry ingredients until well combined
- Spoon the batter into the prepared tin and arrange the apple slices on top. Bake as is for 30mn
- Prepare the meringue topping by whipping the egg whites until foamy, ideally with a mixer. Gradually add the sugar, whipping the whole time (hence the mixer!) until it holds very stiff peaks
- Remove the pan from the oven and top it with the meringue
- Return to the oven for another 20mn until golden brown (expect it to rise a little)
- Run a sharp knife around the inside of the pan and let it cool slightly at room temperature before serving