I was looking at the cover of a beautiful produced and made dark chocolate box with the words”pure indulgence”. I know these two words would sound too strong to describe my Dutch Apple cake. At least this cake is really fragrant for its combination of apple and cinnamon and tasted sweet with soft and light texture that simply melts into your mouth.

Ingredients

• 2 eggs
• 175g caster sugar, plus 15g extra sugar for sprinkling
• 1/2 tsp vanilla extract
• 85g butter
• 75ml milk
• 125g plain flour
• 1/2 tsp ground cinnamon
• 2 1/4tsp baking powder
• 2 small(or 1 large) cooking apples
• 75ml double cream, to serve

Method

1. Preheat the oven to 200’C. Line the sides and base of the cake tin(20 x 20cm) square cake tin with parchment paper.
2. Using an electric mixer, whisk the eggs, 175g caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure eight pattern(this will take about 5 minutes)
3. Melt the butter in a saucepan with the milk, then pour onto the eggs mixture, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom(this is meant to happen). Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 180’C and bake for further 20-25 minutes or until well risen and golden brown.
5. Allow to cool in the tin, cut into squares and serve warm. It is delicious with cream. Voila! Happy Days!