Apple cake with apple halves is a classic shortcake with cinnamon apples in the middle. It is simple (no need to peel and slice apples), delicious, and has already won over some 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, add sifted plain flour and diced butter; mix until the mixture resembles coarse crumbs. Add icing sugar, egg yolks, soured cream and salt, then knead very gently until the ingredients are gathered together and almost smooth (alternatively, you can use a food processor). Pat it into a flat shape, divide it into two pieces, wrap it in cling film and place it 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
- lemon zest from 1 lemon
Peel and core the apples. Place them into a bowl, cover with demerara, cinnamon, vanilla and mix with lemon zest.
Take the chilled pastry out of the fridge and roll it out into thin sheets of pastry. Put one of them into a baking pan (20 x 30 cm) lined with baking paper, prick it with the fork, and prebake at 160°C for 15 minutes. Transfer apples tightly into the prebaked crust, cut side down. Cover with the other half of the pastry, stick the edges and bake for a further 40 minutes at 180ºC. Take it out of the oven and let it cool.
Sprinkle some icing sugar on the top and serve with the vanilla ice cream.
Enjoy!
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