Irish Apple Cake
At its best when served with a scoop of vanilla ice cream or custard sauce. This tender cake can be eaten warm or cold.
Any Irish whiskey will do. Jameson, Bushmills or another. And if it's a cup of coffee that you're having with the cake, why not make it an Irish one too?
- 3 apples Golden
- 130 g fine sugar
- 190 g pastry flour
- 180 g soft butter
- Zest 1 lemon
- 3 large eggs
- 1 tbsp Irish whiskey
- 2 tsp baking powder
- pinch of salt
- pinch of cinnamon (optional)
Some extra powdered sugar.
- Blend sugar and lemon zest.
- Soften the butter (do not melt) and whisk with the sugar until smooth.
- With a handmixer at medium speed, blend in the eggs one by one.
- Next pour in the whiskey and add salt. Blend well!
- Peel apples, cut them in 4 pieces and remove core. Slice each quarter piece in the width (not length wise) so you get smaller pieces. The thickness should be 3 to 5 mm.
- Preheat oven at 200°C.
- Mix flour with baking powder and sieve above butter-egg mixture. Fold with spatula to combine.
- Add apple slices to the batter, fold again until everything is well combined.
- Grease a 24 cm spring form, cover bottom with baking paper.
- Using a spatula, spread the batter evenly in the spring form and bake at 200°C for 40 to 45 minutes.
- If the cake browns too much after 20 minutes cover with aluminum foil.
- Let cake cool for 15 minutes, remove spring form and place on rack for further cooling. Careful when moving over to the rack.
- Sprinkle powdered sugar over cake and serve.
Tools used: Hand mixer, silicone spatula, whisk, sieve, spring form.
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