Soft moist apple cake with crème fraîche
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Guests 4 people
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Preparation 30 minutes
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Cooking 45 minutes
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Difficulty Medium
To make this recipe
Ingredients
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125g unsalted Grand Fermage butter
80 ml fresh whipping cream
2 or 3 apples such as Belle de Boskoop (depending on their size)
juice of half a lemon
150 g flour
125g sugar
3 whole eggs
½ sachet baking powder
1 tea spoon powdered cinnamon
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Preparation
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Preheat the oven to 200°C.
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Butter and then line with flour the dish you’re using.
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Peel the apples, cut them into quarters, remove the core and seeds then slice them into similar sized pieces.
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Sprinkle them with lemon juice to avoid oxidization. Set aside.
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In a large bowl, briskly whisk together the whole eggs and sugar until the mixture begins to ‘puff up’.
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Using a spatula, blend together the melted butter, the flour and yeast, then the crème fraîche.
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Gently add the apples to the mixture without disturbing it too much.
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Pour the mixture into the dish, cook for 10 minutes at 200° then lower to heat to 160° and cook for a further 25 minutes. Check the cooking with the point of a knife.
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Remove the cake from the oven and leave to cool before removing from the dish.
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Serve slices accompanied with cream gently sprinkled with cinnamon!
And don't forget to grade the recipe:
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