German apple cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 12
Skip to ingredients
Ingredients
- 125g butter, at room temperature, plus extra for the tin
- 220g plain flour, plus extra for dusting
- 175g caster sugar
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 4 eggs
- ½ tsp baking powder
- 40g cornflour
- 100ml milk
- 800g eating apples, cored and cut into wedges
- 2 tsp icing sugar
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and dust with flour. Beat the softened butter with 115g of the sugar and a pinch of salt for 3-5 mins until pale and creamy. Add the vanilla extract, lemon zest and juice and mix until combined.
- STEP 2
Separate the eggs, putting the egg whites in a large mixing bowl. Use an electric hand mixer to beat the whites with the remaining sugar until stiff peaks form. Mix the egg yolks into the butter and sugar mixture.
- STEP 3
Mix the flour with the baking powder and cornflour, then tip into the butter, sugar and yolk mixture. Mix to combine, then stir in the milk followed by a spoonful of the egg whites. Once that is fully incorporated, gently fold the remaining egg whites into the batter.
- STEP 4
Spoon the batter into the springform pan. Press the apples into the batter cut side down and bake for 45-50 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a while, then transfer to a cooling rack. Dust with icing sugar. Will keep in an airtight container for up to three days.
