Leontine’s Apple Cake

Name: Leontine’s Apple Cake
Yield: Makes a 24 cm (9½ inch) cake
Cuisine: Italian
Ingredients: ½ teaspoon vanilla extract; 4 cooking apples (such as rennet or golden delicious), about 750 g (1 lb 10 oz) in total; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; ½ teaspoon baking powder; icing (confectioners’) sugar, for dusting; pouring (whipping) cream, for serving; pinch of ground cinnamon; 1 egg; 250 g (9 oz) raw (demerara) sugar; 125 g (4½ oz) butter, softened

Preparation info

Makes a
24 cm
cake

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is my friend Leontine’s cake — everyone is happy when she turns up with it. The crust is great and it lasts well (if there is any left over, that is). It is great alone or with cinnamon cream.

Ingredients

125 g (4½ oz) butter, softened
250 g (9

Europe
Italy
Mediterranean
Cake
Vegetarian

Method

Preheat the oven to 170°C (325°F/Gas 3). Butter and flour a round 24 cm (9½ inch) springform cake tin.

Using electric beaters, cream the butter and sugar in a bowl and then beat in the egg. Mix in the flour, baking powder and vanilla, switching to mix with your hands when it ge