This is an easy cake which combines the tartness of the apples with a not-too-sweet custard-type filling. Traditionally we eat it with whipped cream …
Mix the ingredients in a bowl, I use a spatula to mix in the butter at first. When it is all boken down into crumbs use your hands to mix it into a soft and firm pastry – try to work quickly so that it does not become greasy and don’t worry too much about its appearance. Wrap it in tinfoil and keep it in the fridge for 30 mins.
- a handful of raisins
- 1 cl rum
- grated peel of 1 unwaxed lemon
- 1kg baking apples
- 1 tsp ground cinnamon
- 1 tbs sugar
Mix the raisins with the rum and leave to soak. Peel quarter and de-core the apples. With a small knife, cut a few lines into the apples (see picture 2). Mix the apples with the sugar, cinnamon and lemon peel.
Heat the oven to 220C. Oil a cake tin (ideally 26cm in diameter but I used 23cm and two smaller ramekins). Roll out the pastry on a bit of flour to prevent it from sticking, then cover the cake tin. Trim the edges, leaving a 3cm rim. Prick the surface of the pastry with a fork before arranging the apples on it, with the lined sides on top. Distribute the raisins over the apples.
- 3 eggs
- 3 tbs sugar
- 2 tbs plain flour
- 200 ml single cream
Using a mixer, beat the eggs, sugar, flour and cream until well blended. Pour over the apples and bake for 50 minutes on the bottom shelf. You might need to cover the cake with tinfoil to avoid it burning!