Meera Sodha's apple cake, inspired by chef Lili's creation at Limmat restaurant in Marseille, France, is a dessert that leaves a lasting impression. With its sweet, caramelised edge and soft, creamy apple centre, this cake is unforgettable.
A Cake of Pure Apple
The cake uses one and a half kilos of apples, sliced and bound together with a light touch of flour, cream, sugar, and eggs. After a long bake, it develops a caramelised exterior and a heavenly, scoopable, custard-like interior.
Recipe Preparation
To make this cake, you'll need a 23cm springform tin and a food processor with a 2mm slicing disc, or a mandoline or sharp knife for hand slicing. Preparation takes 15 minutes, with a cook time of 2 hours and a chilling time of at least 4 hours.
Ingredients include 1.5kg Braeburn apples (about 12), 2 large eggs, 100ml double cream, 130g soft light brown sugar, ¾ tsp baking powder, 75g plain flour, and crème fraîche or extra cream to serve.
Step-by-Step Method
Heat the oven to 180C (160C fan)/350F/gas 4 and line a 23cm springform tin with baking paper, ensuring no gaps. Finely slice the apples into 2mm half-moons and layer them horizontally in the tin, pressing down each layer.
Whisk the eggs, cream, and sugar in a bowl, then sprinkle over the baking powder and flour and whisk again. Pour the batter over the apples and gently shake the tin to distribute it. Bake for 1 hour and 40 minutes, turning halfway if needed, until golden brown. Cool to room temperature, then chill for at least 4 hours or overnight.
Unmould, slice, and serve with generous spoonfuls of crème fraîche.
