Apple Cake
This Apple Cake features real apple puree mixed right into the batter. While it is a naturally low-profile cake, the texture is wonderfully spongy with a fine, delicate crumb. Topped with elegant, thin apple slices, every bite a delight.
Ingredients
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice
- 125 g caster sugar
- 60 g corn oil
- 150 g cake flour or plain flour
- 1 tsp baking powder
- 150 g apple puree - 1-2 red apple
- 1 red apple - cut to thin slices
- 1/2 tbsp lemon juice
Instructions
- Peel another red apple and slice into thin pieces, about 3mm thick. Toss with 1/2 tablespoon of lemon juice, set aside. (or you may toss with some cinnamon powder if prefer)
- Peel apple, cord and chop to small pieces. Then puree with fine in a blender, side aside.
- In a bowl, add eggs, salt, vanilla, lemon juice and sugar together. Whisk at medium speed for about 4 minutes till pale and fluffy. Add corn oil, and mix well at low speed.
- Sieve flour and baking powder into egg mixture, and fold well gently with a rubber spatula.
- Lastly add in apple puree and fold mixture well.
- Pour batter into a 8 inch square pan lined with parchment paper all sides up. Then place apple slices on top.
- Bake in a preheated oven at 170 degrees for about 30 minutes or skewer inserted into cake comes out dry.
- Remove cake from pan and leave to cool on wire rack. Dust with some icing sugar or cocoa powder and serve.
Notes
- Apple slices need to be thin so they stay suspended in the batter instead of sinking to the bottom. Heavy, thick pieces hold too much weight and drop down while baking.
- Please keep in mind that all oven temperatures and baking time varies.
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