For ➑95 g household flour
¾ tsp baking powder
a pinch of salt
4 large apples, preferably from a different species (Boskoop or Elstar),peeled & quartered
2 large eggs (or three small ones)
150 g sugar
½ tsp vanilla extract
115 g unsalted butter, melted & cooled
3 tbs rum
20 cm cake tin
Preheat the oven to 175°C.
Butter a cake tin of 20 cm.
Mix flour, baking powder and salt thoroughly.
Cut the apple quarters in two, first lengthwise, then again, crosswise.
Beat the eggs until they are frothy with an electric blender. Add the sugar to the eggs, and beat the mixture until it is quite firm.
Add rum and vanilla extract.
Add ½ of the flour mixture, and mix it with the hand..
Add ½ of the butter, and mix it with the hand..
Repeat with the remaining flour and the butter.
Use a rubber spatula to gently mix the apples into the batter. Make sure all the apple pieces have a layer of batter on it.
Pour into the buttered springform pan, and bake for 50 m to an hour.
The top will look golden brown and a knife should come clean out of the cake.
Allow at least 10 m (up to 1 h) cooling in the form. Proceed with a knife around the inside of the mold, to loosen the cake. Place a plate on top of the cake and turn the cake onto the plate, to remove the bottom of the springform pan (it helps again with a knife to cut along the inside of the pan).
Serve warm or cold. With whipped cream if wanted. The cake can be saved for 2 days.
Butter a cake tin of 20 cm.
Mix flour, baking powder and salt thoroughly.
Cut the apple quarters in two, first lengthwise, then again, crosswise.
Beat the eggs until they are frothy with an electric blender. Add the sugar to the eggs, and beat the mixture until it is quite firm.
Add rum and vanilla extract.
Add ½ of the flour mixture, and mix it with the hand..
Add ½ of the butter, and mix it with the hand..
Repeat with the remaining flour and the butter.
Use a rubber spatula to gently mix the apples into the batter. Make sure all the apple pieces have a layer of batter on it.
Pour into the buttered springform pan, and bake for 50 m to an hour.
The top will look golden brown and a knife should come clean out of the cake.
Allow at least 10 m (up to 1 h) cooling in the form. Proceed with a knife around the inside of the mold, to loosen the cake. Place a plate on top of the cake and turn the cake onto the plate, to remove the bottom of the springform pan (it helps again with a knife to cut along the inside of the pan).
Serve warm or cold. With whipped cream if wanted. The cake can be saved for 2 days.
The so-called 'Marie-Hélène French cake recipe' was a hype throughout the world as being the best apple cake recipe ever.
