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