Soft moist apple cake with crème fraîche

  • Guests 4 people
  • Preparation 30 minutes
  • Cooking 45 minutes
  • Difficulty Medium

To make this recipe 

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  1. 125g unsalted Grand Fermage butter

    80 ml fresh whipping cream

    2 or 3 apples such as Belle de Boskoop (depending on their size)

    juice of half a lemon

    150 g flour

    125g sugar

    3 whole eggs

    ½ sachet baking powder

    1 tea spoon powdered cinnamon

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  1. Preheat the oven to 200°C.
  2. Butter and then line with flour the dish you’re using.
  3. Peel the apples, cut them into quarters, remove the core and seeds then slice them into similar sized pieces.
  4. Sprinkle them with lemon juice to avoid oxidization. Set aside.
  5. In a large bowl, briskly whisk together the whole eggs and sugar until the mixture begins to ‘puff up’.
  6. Using a spatula, blend together the melted butter, the flour and yeast, then the crème fraîche.
  7. Gently add the apples to the mixture without disturbing it too much.
  8. Pour the mixture into the dish, cook for 10 minutes at 200° then lower to heat to 160° and cook for a further 25 minutes. Check the cooking with the point of a knife.
  9. Remove the cake from the oven and leave to cool before removing from the dish.
  10. Serve slices accompanied with cream gently sprinkled with cinnamon!

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