2 lb cooking apples(about 5-6)
¼ cup superfine sugar
2 tbsp butter, plus extra to grease
2 ripe Breaeburn apples
juice of 1 lemon
1-1/3 cups whole wheat flour
4 tsp baking powder
½ tsp fine sea salt
about 1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp ground cloves
1 large egg, lightly beaten
¼ c light olive oil
2 tbsp apricot jelly, to glaze
1-2 tbsp water
1. Peel core and slice the cooking apples.
2. Place in a wide pan with the sugar and butter. Cook over high heat for 10-15 minutes until the
apples have broken down to a pulp and any excess water has cooked off.
3. Transfer to a bowl and cool completely. You should have about 1 lb puree.
4. Heat the oven to 325 degrees F.
5. Line and lightly grease a 9 inch cake pan with a removable bottom. Peel, core, and finely
slice the eating apple, using a mandolin or sharp knife. Place in a bowl and pour over
most of the lemon juice and a splash of water; set aside.
6. In a large bowl, mix together the whole wheat flour, baking powder,
baking soda, salt, sugar, and ground spice. Make a well in the center.
7. Add the egg, olive oil, and apple puree into the well. Fold into the dry ingredients until just
8. Transfer the mixture to the prepared cake pan and gently level the top with a spatula.
9. Bake the cake for 30 minutes until it feels just firm to the touch in the center.
10. Working quickly, overlap the sliced apples in concentric circles on top, leaving a margin
around the edge.
11. Brush the slices with a little lemon juice and return to the oven for another 30—35 minutes
until a skewer inserted into the center comes out clean.
12. Let the cake cook slightly before unmolding onto a rack.
13. Warm the apricot jelly with the water, stirring until smooth. Brush over the top of the cake
to glaze. Serve warm.
***Renee's note: you can make superfine sugar by measuring ¼ cup of
granulate sugar into a blender and whirring it for a couple of
seconds. Be very careful not to let the apple puree burn, it will do
so very easily, I would recommend yellow delicious, for the puree, and
definitely avoid granny smith(they don't break down, great for pie,
bad for this recipe)Also, he really means slicing the apples for on
top very thin, my peeler, corer slicer was too thick a slice.