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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 23cm springform cake tin and dust with flour. Beat the softened butter with 115g of the sugar and a pinch of salt for 3-5 mins until pale and creamy. Add the vanilla extract, lemon zest and juice and mix until combined.

  • STEP 2

    Separate the eggs, putting the egg whites in a large mixing bowl. Use an electric hand mixer to beat the whites with the remaining sugar until stiff peaks form. Mix the egg yolks into the butter and sugar mixture.

  • STEP 3

    Mix the flour with the baking powder and cornflour, then tip into the butter, sugar and yolk mixture. Mix to combine, then stir in the milk followed by a spoonful of the egg whites. Once that is fully incorporated, gently fold the remaining egg whites into the batter.

  • STEP 4

    Spoon the batter into the springform pan. Press the apples into the batter cut side down and bake for 45-50 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a while, then transfer to a cooling rack. Dust with icing sugar. Will keep in an airtight container for up to three days.

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A star rating of 4.5 out of 5.16 ratings
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