Updated: Jul 28, 2020
Hey! Hope you all doing well.
Thank God our Father for this day.
He gave me an opportunity to bake another lovely recipe.
There were still a few apples left.
So made this recipe.
RECIPE FOR FRENCH APPLE CAKE
Time Taken : 1 hour approximately or more - depending on - if you are a beginner or an expert.
A) For the cake batter-
All purpose flour - 1 cup
Castor sugar – 2/3 cup
Baking powder – 3 teaspoons
Salt – a pinch
Cinnamon powder – ½ teaspoon
Vanilla essence – 4 to 5 drops (optional)
Whole eggs – 2
Vegetable oil or Canola oil – 1/3 cup
Milk – ½ cup
1 apple – peeled, deseeded and chopped. (Do this 5 minutes before you spread them on to your cake batter. Have to be a bit quick here!)
B) For the icing -
Whole egg – 1
Lemon zest – as per your taste( I added very little)
Castor sugar – ¼ cup
Salted or unsalted butter – 5 tablespoons
How to prepare and bake?
First, line your baking tin with parchment paper and oil. Set aside.
Set your oven to preheat mode.
In a dry bowl, take the dry ingredients – all-purpose flour, castor sugar, baking powder, cinnamon powder and salt. Whisk it well.
Next add in the wet ingredients in the same bowl – eggs, milk, oil and vanilla essence(if you are adding vanilla essence). Whisk till incorporated. Batter should be smooth.
Pour the batter into your baking tin.
Now, add your chopped apples on top of the batter spreading them evenly.
Bake in a preheated oven at 170 for 30 minutes.
While your cake bakes, prepare your icing.
Take all ingredients mentioned under ‘B)’ in a dry bowl.
Whisk it well.
Once the cake has baked after 30 minutes, remove the tin from the oven and pour the icing over the baked cake. Pour it evenly.
Place the tin back into the oven and bake for another 7 to 10 minutes or until it browns slightly on top. (If you want to brown it more, keep it for a longer time, but see that you do not burn it)
Once done, insert a toothpick to check if cake is done. (Toothpick should come out clean)
Let it cool for about 15 minutes and then you can serve.
If you like your cake cold, keep it in the fridge after it has cooled and then have as desired.
You can store this cake for a period of 5 days in your refrigerator in an air tight container or you can cover the cake with aluminum foil and then store in the refrigerator.
It is always better to sieve your flour to avoid lumps.
Eggs should be cracked in a separate bowl to avoid egg shells falling into the flour.
Do try it out! Have a blessed time baking!