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Apple cake, very delicate

GOOD TO PREPARE IN ADVANCE (ABOUT 12 PIECES)

Preparation time:

about 30 minutes Baking time: about 45 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat

For the topping:

25 g/1 oz (2 tablespoons) butter 750 g/1½ lb apples, e.g. Elstar

For the sponge:

125 g/4½ oz (⅝ cup) soft margarine or butter 125 g/4½ oz (⅝ cup) sugar 1 sachet vanilla sugar 1 pinch salt a few drops Dr. Oetker Natural Lemon Extract 3 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour 2 level teaspoons baking powder 1–2 tablespoons milk

For the apricot glaze:

2 tablespoons apricot jam 1 tablespoon water

Per piece:

P: 4 g, F: 13 g, C: 32 g, kJ: 1084, kcal: 259, CU: 2.5

1 Grease the bottom of the springform mould. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven:about 160 °C/325 °F (Gas mark 3)

2 To make the topping, melt the butter in a small pan. Peel the apples, cut into quarters, remove the cores and make several lengthways incisions.

3 For the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, salt and lemon extract little by little, whisking all the time until you obtain a smooth mixture.

4 Whisk in the eggs, one after the other, for about ½ minute each on the highest setting. Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the milk. Transfer the mixture into the springform mould and smooth to make it even. Arrange the apple quarters in two concentric circles on the sponge mixture and pour the melted butter over the apples. Put the springform mould on a shelf in the bottom third of the oven. Bake for about 45 minutes.

5 Rub the apricot jam through a sieve and bring to the boil in a small pan with a little water, stirring all the time. Pour on the cake immediately after taking it out of the oven. Release, then remove the ring part of the springform mould. Loosen the cake away from the bottom of the springform mould, then leave to cool on cake rack.

TIPS» Before baking sprinkle 40 g/1½ oz (¼ cup) raisins over the apples.

» You can prepare the cake 1-2 days before it will be eaten.

» This cake is also suitable for freezing.

Recipe variation 1: To make apple crumble cake (photograph 1), whisk together with a hand-mixer 100 g/3½ oz (1 cup) plain (all purpose) flour, 50 g/2 oz (¼ cup) sugar, 1 sachet vanilla sugar, 1 pinch of ground cinnamon and 80 g/2½ oz (⅜ cup) softened butter in a mixing bowl until the mixture has acquired a “crumbly” consistency. Spread the crumble over the apples, then bake as instructed above. But in this case do not coat with apricot glaze.

Recipe variation 2: To make a very delicious cherry cake (photograph 2), instead of the apples, use 600 g/1¼ lb fresh morello cherries (rinse, stone and drain well) or 1 jar of drained morello cherries (drained weight 350 g/12 oz).