APPLE SHARLOTKA

APPLE SHARLOTKA

Ingredients

6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams)  sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour

 Oil for greasing pan

 Method

Preheat oven to 350 degrees.

 Line the bottom of a 9-inch springform pan with parchment paper.
 Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly  -  about 1/4-inch -  in the other direction.) Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.)

Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
 Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter.
Dust lightly with ground cinnamon.

NIGELLA LAWSON'S APPLE AND ALMOND CAKE

APPLE AND ALMOND CAKE

Ingredients

for the apple puree

    3 tart eating apples (such as Braeburns)
    1 tablespoon lemon juice
    2 teaspoons caster sugar

for the cake

    1 splash of vegetable oil to grease tin
    8 large eggs
    325 grams ground almonds
    275 grams caster sugar
    1 tablespoon lemon juice
    50 grams flaked almonds

Method

Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.

Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.

Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes.

 It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.

Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.