1 1/3 cup all-purpose flour, plus 1 tablespoon
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon finely grated lemon zest
10 tablespoons frozen unsalted butter
1/3 cup sugar
1/ large egg
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1/3 cup raisins
1 tablespoon rum (I used Limoncello)
1 lemon, juiced
2 tablespoons finely minced almonds
For the cakey topping:
1/4 cup sugar
3 tablespoons unsalted butter, melted
2 eggs, separated
1 1/2 teaspoons rum (I used Limoncello)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons milk
2 tablespoons finely ground raw almonds
Preheat the oven to 375 F.
To prepare the pastry dough, grease a 9-inch springform cake pan with butter, and sprinkle it with a little flour to lightly coat the bottom and edges.
In the of bowl of processor, pulse the flour, baking powder, salt, lemon zest, and sugar. Pulse the butter pieces and the next, the egg. Process a few seconds until mixture resembles coarse meal. Drop by drop add the milk, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for about 15 minutes.
Remove the dough from the refrigerator and take it out of the plastic wrap. I like to roll the dough between two pieces of parchment paper or plastic wrap. Flour your work surface and roll the dough out so that it is about 1 1/2 inches larger than the cake pan. Transfer the dough to the pan and press on it lightly, so that it makes contact with the bottom and sides.
Poke the bottom and sides of the dough (this helps the dough to breath while baking). Place the pan in the refrigerator for 30 minutes while you prepare the filling.
Place the raisins in a small bowl and pour the rum or Limoncello over them. If you prefer alcohol-free, you could soak them in lemon or orange juice. Set the raisin bowl aside. Peel and core the apples. Slice the apples into 16 wedges. Set the apples in a bowl with lemon juice and toss them around occasionally to prevent browning.
Sprinkle the bottom of the pastry dough with the minced almonds.
Place the sliced apples in the pastry bottom in a concentric pattern. Fill in any large gaps with leftover pieces of sliced apples. No apples should go to waste.
Sprinkle the raisins over the top of the apples. Place the pan in the fridge again while you make the cakey topping. (yum, cake!)
Stir together the sugar and melted butter. Whisk in the egg yolks and rum (or limoncello or lemon or orange juice).
Sift in the flour and baking powder in small portions and stop to stir while you sift. Scrape the sites and stir in all the ingredients to make sure they are well incorporated.Slowly whisk in the milk and make sure lumps do not form.
Stir in the 2 tablespoons of ground almonds.
Whip the egg whites until soft peaks form. Gently fold the egg whites into the batter.
Pour the batter over the apple filling. Make sure the batter reaches the edges of the pan.
Add this apple cake to your recipe collection. Try it one day when you have a little extra baking time. It’s wonderful and worth the extra cake batter topping stop!
Have a great week!! Thanks for stopping by today! Don’t forget the Small Batch Baking for Chocolate Lovers giveaway is still going on…stop by and leave a comment. You might be the lucky winner!