Cakes
Italian Apple Cake: Paper-Thin Apple Slices and Only 4 Tablespoons of Flour for a Pudding-Soft Crumb
A very moist Italian apple cake made with paper-thin apple slices and only 4 tablespoons of flour, finished with apricot jam.
Instructions
In a bowl, whisk the 2 eggs with 4 tablespoons of granulated sugar and a pinch of salt until foamy.
Add the finely grated zest of 1 lemon and the 50 g (3 1/2 tablespoons) of melted butter. Whisk everything together again.
Sift 4 tablespoons of all-purpose flour and 16 g (3 1/2 teaspoons) of baking powder through a fine sieve into the bowl. Whisk into a smooth, fairly thick batter without lumps.
Quarter the 4 medium apples, peel and core them. Using a slicer or mandoline, cut them into very thin slices into a separate bowl.
Sprinkle the sliced apples with the juice of 1/2 lemon and toss with a spatula so they do not brown.
Add the apple slices to the batter and fold with a spatula until every slice is evenly coated in a thin layer of batter.
Line the bottom of a 8-inch (20 cm) springform pan with parchment paper and grease the sides with butter.
Transfer the apple mixture to the pan, level the surface with a spatula and the back of a spoon, and tap the pan gently on the counter.
Bake in a preheated oven at 350°F (180°C) for about 40 minutes, until golden.
Let the baked cake cool in the pan, then carefully release and remove the ring. Brush the whole surface with a thin layer of apricot jam.