All sweetness and light

apple cakeThe secret to the lightness of this cake is in the whisking of the eggs, it takes between 5-10 minutes to get an almost mousse like consistency, but your patience will be richly rewarded with a wonderfully light apple sponge with a hint of lemon.
Best served warm with cream.

Serves 8


675 g Golden Delicious apples
grated rind and juice of 1 large lemon
4 eggs
150 g caster sugar
150 g plain flour
1 teaspoon baking powder
pinch salt
115 g margarine, melted and cooled, plus extra for greasing
caster sugar to decorate


Pre-heat the oven to 180C/Gas Mk4. Lightly grease a 9in (23cm) springform tin with melted margarine and line the base with greaseproof paper.

Peel, core and thinly slice the apples. Put the apples in a bowl and pour over the lemon juice.

Whisk the eggs, sugar and lemon rind together until a thick and airy batter like consistency has been achieved, between 5-10 minutes.

Sift the baking powder, salt and half the flour into the egg mixture and fold in gently with a metal spoon.

Slowly drizzle in the melted margarine and fold in gently followed by in the remaining flour and then the apples, being careful not to break the apple slices.

Spoon the mixture into the prepared tin and level the surface. Bake for 40 minutes until a skewer inserted into the centre comes out clean.
Leave to settle in the tin for about ten minutes, then invert on a wire rack. Turn the cake the right way up and sprinkle the sugar over the top. Serve warm.

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