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Light, fluffy and utterly delicious – that’s the best way to describe this Russian Apple Cake. Firm, tart apples work particularly well, though any variety will do. In Poland, we’d probably call it a sponge cake with apples, because that’s exactly what it is. The cake contains no baking powder or bicarbonate of soda, relying entirely on well-whisked eggs for its rise, just like a classic sponge. It may seem simple, but the secret lies in beating the eggs properly and folding the ingredients together gently. It’s inexpensive to make, quick to prepare and wonderfully tasty. Give it a try!<\/em><\/p>\n<\/blockquote>\n

Ingredients for Russian apple cake:<\/span><\/p>\n

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• 4 large eggs<\/li>\n
• 200 g caster sugar<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 150 g plain flour<\/li>\n
• \u00bc teaspoon ground cinnamon<\/li>\n
• \u00bc teaspoon ground nutmeg<\/li>\n
• finely grated zest of 1 small lemon or orange<\/li>\n
• a pinch of salt<\/li>\n
• 4 apples, peeled, cored and sliced<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the eggs and sugar into the bowl of a stand mixer. Using the whisk attachment, beat on high speed until the mixture is pale, thick and fluffy, increasing to almost three times its original volume. This will take about 7\u201310 minutes in a stand mixer or 10\u201315 minutes with a hand mixer. The mixture is ready when it falls from the whisk in a thick ribbon that remains visible on the surface for several seconds before disappearing. Beat in the vanilla extract. Sift the flour, cinnamon, nutmeg and salt directly over the egg mixture, then add the lemon or orange zest. Using a spatula, gently fold everything together until just combined, taking care not to knock out the air, just as you would when making a sponge cake. Fold in the sliced apples.<\/p>\n

  Line a 23 cm springform tin with baking paper. Pour the batter into the prepared tin and level the surface.<\/p>\n

  Bake at 170\u00b0C for about 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust with icing sugar before serving, if desired.<\/p>\n

  This cake is best enjoyed on the day it is is baked, but it will keep, covered, for up to 2 days.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n","protected":false},"excerpt":{"rendered":"

  Light, fluffy and utterly delicious – that’s the best way to describe this Russian Apple Cake. Firm, tart apples work particularly well, though any variety will do. In Poland, we’d probably call it a sponge cake with apples, because that’s exactly what it is. The cake<\/p>\n","protected":false},"author":1,"featured_media":16669,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,79,21,18],"tags":[101,86,94,124],"duration":[],"tag_group":[],"class_list":["post-16667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-from-all-over-the-world","category-fruit-cakes","category-sponge-cakes","tag-apple","tag-cinnamon","tag-lemon-lime","tag-orange-mandarine"],"acf":[],"yoast_head":"\n