Apple cake with apple halves is a classic shortcrust cake with cinnamon apples in the middle. It’s simple (no need to peel or slice the apples), delicious, and has already won a few hearts!
Ingredients for the shortcrust pastry:
- 500 g plain flour
- 250 g butter, cold and diced
- 125 g icing sugar
- 2 egg yolks, from large eggs
- 2 Tbsp soured cream
- a pinch of salt
In a bowl, combine the sifted plain flour and diced butter, rubbing them together until the mixture resembles coarse crumbs. Add the icing sugar, egg yolks, soured cream and salt, then knead gently until the dough just comes together and is almost smooth (alternatively, you can use a food processor). Pat it into a flat disc, divide it into two portions, wrap in cling film and chill in the refrigerator for about 60 minutes.
Ingredients for the apple filling:
- 1500 g apples
- 40 g demerara sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- zest from 1 lemon
Peel and core the apples. Place them in a bowl, add the demerara sugar, cinnamon and vanilla extract, then mix with the lemon zest.
Take the chilled pastry out of the fridge and roll it out into thin sheets. Line a 20 × 30 cm baking tin with baking paper and place one sheet of pastry inside. Prick it with a fork and prebake at 160°C for 15 minutes. Arrange the apples tightly in the prebaked crust, cut side down. Cover with the remaining pastry, seal the edges and bake for a further 40 minutes at 180°C. Remove from the oven and leave to cool.
Dust the top with icing sugar and serve with vanilla ice cream.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author