John Myers
Ingredients for 12 servings:
- 1 kg apples
- 1 lemon(s)
- 175 g butter
- 175 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 350 g flour
- 2 tsp baking powder
- 100 ml milk
- 2 tbsp apricot jam
- 2 tsp powdered sugar
- 1 pinch of salt
- 50 g flaked almonds
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Grate the lemon zest. Squeeze the lemon, reserving the juice. Peel the apples, slice them, and drizzle with the lemon juice. Beat the fat, sugar, vanilla sugar, and salt until fluffy. Stir in the lemon zest, eggs, flour, baking powder, and milk one after the other. Pour 1/3 of the batter into a springform pan and level the surface. Arrange half of the apple slices on top. Pour in another third of the batter. Cover with the remaining apple slices and spread the rest of the batter on top. Bake for approx. 1 hour (E: 200°C, Gas Mark 3). Allow to cool, then remove from the pan. Heat the jam and spread it over the cake. Roast the almonds without fat, allow to cool, and spread over the cake. Dust with icing sugar.
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