Name: Le gâteau aux pommes “Jeanina” (Apple cake with lemon)
Yield: For a small cake, serving 4
Cuisine: French
Ingredients: 2 eggs, separated; powdered sugar in a shaker; ½ cup (100 g) sugar; ½ pound (225 g) tart apples, peeled; Pinch of salt; 4 tablespoons (60 g) unsalted butter, melted and cooled; Juice and grated zest of 2 lemons; ⅓ cup (45 g) all-purpose flour

Preparation info

For a small cake, serving
4

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

This is a moist little tea cake, quickly made.

Ingredients

½ pound (225 g) tart apples, peeled
Juice and grated zest of 2

Method

Line the bottom of the mold with a piece of buttered waxed paper or baking parchment, then butter the sides well. Quarter the apples and core them. Slice thinly and sprinkle with half the lemon juice.

Working either in the food processor or by hand, blend together the lemon zest and remaining juice, egg yolks, ¼