French Apple Cake


Cooling Cake

Adapted from a recipe from a French neighbour who didn't own scales! A fab cake for sharing.

  •  4 ozs S.R. Flour
  •  pinch Salt
  •  ½ teasp. Baking Powder
  •  5 ozs Castor Sugar
  •  3 - 4 Apples - any. Peeled, cored, sliced or chopped.
  •  4 ozs raisins (optional)
  •  3 Large Eggs
  •  2 tablesp. Cognac (optional)
  •  ½ teasp. Vanilla Essence
  •  4 ozs. Butter (melted )
  •  1 Preheat the oven to 180°C
  • 2 Grease & flour an 8 inch cake tin. (springform if you have one - I don't)
  • 3 Sieve the flour, baking powder and salt.
  •  4 Beat the eggs with a whisk until they go foamy. Add sugar and whisk for a minute til blended. Whisk in the cognac and vanilla.
  •  5 Add half the flour then add half the melted butter. Mix in the rest of the flour and the remaining butter. Mix gently after each addition until you have a smooth, quite thick batter.
  •  6 Using a spatula fold in the apples, turning them so that they're coated with batter. If you want raisins add them now. Turn the mix into the prepared tin and smooth the top gently.
Add apples and raisins

Add the chopped apples and raisins.

  • 7 Cook for about 50 to 60 minutes or until the top of the cake is deep golden brown and a knife poked into the middle comes out clean.
cake cooked
  •  8 Transfer to a cooling rack and let cool for 5 minutes in the tin.
  •  9 Carefully remove from tin. Allow the cake to cool.
Cooling Cake
  •  10 Shake icing sugar on the top if you like and eat it with or without cream! 😉
apple cake with greek yogurt

Apple cake with greek yogurt

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