Yields: a cake for 8 slices
Preparation time: 15'
Cooking time: 40'
Oven (180°C)Baking paperI strongly suggest a peeler
300g flour150g white sugar150g room temperature butter4 eggsa bit of orange zest (roughly a table spoon)4 tangy apples (I use Jazz variety)12g of baking powdera splash of brandy (roughly 15ml but it depends on your taste)few table spoons of brown sugar[OPTIONAL] for serving, vanilla ice cream
Take the butter out of the fridge (I am sure you forgot to take it out earlier)Pre-heat oven (not ventilated) at 180°CWeigh all the remaining ingredientsMix all the ingredients except apples and brown sugarPeel and coarsely dice the apples (roughly 1cm)Add the apples to the mixPut some baking paper on the bottom of the baking tinPoor the mix in a cake tin (it’s better if you can open the sides for easier removal)Sprinkle a thin layer of brown sugar on top (this will provide a nice crunchy top)Bake for 40’ (or until you see the cake starts getting too brown on top)Before taking out of the oven I suggest putting the tip of a knife deep inside the center of the cake and check that when you take it out there is no raw dough stuck on itLet cool down a bit and then open the baking tin
This is one of my all-time favorite cakes, good for all seasons and both for breakfast and dessert.