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I have used pears, rhubarb and peaches and the end results are always delicious. This cake has a light, airy almost sponge like texture adorned with fresh, seasonal fruit.
Russian apple cake
6 large apples (Granny Smiths are perfect for this)
3 large good quality eggs, at room temperature
1 cup sugar
1 tsp vanilla
1 cup flour
Grease a 18cm-round cake tin with removable bottom. Line with greaseproof paper.
Prepare the apples by peeling and removing core. Cut the apples into small chunks and place directly into prepared cake tin.
Whisk the eggs using an electric mixer. Make sure the sugar and vanilla is thick and airy and ribbons form on the surface.
Sift in the flour and fold through until just combined.
Pour over the apples and the egg mixture should end up level with the apples.
Bake in preheated oven for 40-45 minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then remove and cool.
This cake is delicious warm or cold.