Apple Meringue Cake

083When 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

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  • Stir in the dry ingredients until well combined

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  • Spoon the batter into the prepared tin and arrange the apple slices on top. Bake as is for 30mn

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  • 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

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  • Return to the oven for another 20mn until golden brown (expect it to rise a little)

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  • Run a sharp knife around the inside of the pan and let it cool slightly at room temperature before serving
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