Geographically and historically speaking, Switzerland shares cultural traits with its surrounding countries and sometimes the boundaries are blurred, and this is true especially when it comes to gastronomy. Continue reading
Recipe for a 24 cm cake tin
Prep time: 25-30 min
Cook time: 35-40 min
125 g butter cut into small cubes (+ more to grease the cake tin)
125 g sugar (+ a few tbsp. to dip the apples in)
Juice of ½ lemon
1 vanilla pod (optional)
1 tbsp. yoghurt
5 g raising powder
200 g flour
½ tsp. salt
500 g small-medium apples (about 3-4)
Heat oven at 180°C.
Grease the cake tin with butter.
Break the eggs, place the egg whites in a bowl and keep the yolks aside. Whisk the egg whites to a peak.
In a bowl cream the butter and the sugar. Incise the vanilla pod (if using it), scrape the seeds out and add them to the butter and sugar. Add the two yolks, the flour, raising powder, salt, lemon and yoghurt. Mix until well combined, then add the whisked albumen and fold it in gently.
Spread the batter at the bottom of the cake tin.
Peel the apples and cut them in half. With each half, make deep incisions on the rounded part and dip that same side in sugar.
Place the apples on the batter slightly pressing them down.
Bake in the oven for 35-40 min.