Ap­ple shar­lotka

The Sunday Telegraph - Stella - - EAT IN - Pho­tog­ra­phy: haar­ala hamilton food styling: va­lerie berry

Serves 10

This is the stan­dard ap­ple cake found in Rus­sian homes and cafés. Its nick­name is ‘guest-atthe-doorstep’ ap­ple shar­lotka as it’s so quick and easy to make.

In­gre­di­ents

juice of 1 lemon and finely grated zest of ½ lemon

6 tart ap­ples (such as Granny Smiths) 3 large eggs

200g caster sugar

½ tsp vanilla ex­tract 125g plain flour ic­ing sugar, for dust­ing

Method

1 2 Pre­heat the oven to 180C / 170C fan/gas mark 4. Grease and line the base of a 23cm spring­form cake tin.

Put the lemon juice in a bowl. Peel and core the ap­ples and chop the flesh, toss­ing it at once in the lemon juice, to stop the flesh dis­colour­ing. 3 Beat the eggs and sugar un­til the mix­ture is pale and foamy, and forms rib­bons when driz­zled. Add the vanilla and lemon zest, then fold in the flour and ap­ple pieces. Scrape into the cake tin. There should be ap­ples on the sur­face of the cake. Bake for 55-60 min­utes, or un­til the cake is com­ing away from the sides of the tin and a skewer in­serted into the mid­dle comes out clean. 4 Re­move the tin and pa­per and slide the cake on to a serv­ing plate. Leave to cool then sift over ic­ing sugar. Serve.

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