INGREDIENTS for a 23cm shape
- 300g ’00’ flour ( or replace 2 Tbsp for 1kg of plain flour with cornstarch)
- 100g sugar
- 150g butter
- 150ml milk
- 3 medium-sized eggs
- 1 lemon zested and juiced
- 5g baking powder (1 full tsp)
- 2 tsp vanilla essence
- 2 Tbsp anise liquor
- 2 anurche apple
- pinch of salt
- cinnamon and cane sugar to dust
- Mix in a bowl all the dry ingredients.
- Melt the butter and whisk all the wet ingredients.
- Mix together wet and dry with a wooden spoon ( better if it has a hole in it) with circular movements from bottom to top (Tip: careful to not too over mix it). You Should get a semi-hard mixture because later on, we will add apple onto it and we don’t want them to go to the bottom of the cake, so when it comes the time, just place the wedges carefully.
- Peel the apple (or leave it skin on ), cut them into 4 wedges and eliminate the core. Slice them around 3mm each ( not too thin, not too thick ). Place the apple in a spiral way and gently push them into the dough just to put them in place. Dust with cinnamon and generous cane sugar.
- Bake the cake at 180C for 40/60min. Insert a toothpick into the center of the cake and go all the way until you touch the bottom. If it comes off dry and clean, it means it’s ready (Tip2: don’t mistake the toothpick that could be wet because of the caramel and not because of the undercooked dough)
Enjoy it with your afternoon tea during cold and rainy days, for breakfast or simply when you fancy it! Perfect!