A light apple cake with a crisp sugar top and the kind of recipe worth knowing by heart.
Method
Heat the oven to 180°C. Butter and line a 22 cm springform tin.
Peel, core and slice the apples into slim wedges. Arrange them generously in the tin.
Beat the eggs, sugar and vanilla until very pale and tripled in volume.
Sift in the flour, baking powder and salt. Fold gently until no dry streaks remain.
Pour the batter over the apples and bake for 35–40 minutes, until deeply golden.
Cool for 15 minutes, release from the tin and finish with icing sugar.
Angelina’s noteThe secret is air: beat the eggs properly, then fold with a light hand. Serve barely warm with unsweetened cream.
