Tender apple cake with cane sugar and lemon

Tip: tap a step to mark it as done.

1. Prepare a 22–23 cm cake pan. Line it with parchment paper, or grease it with butter and dust with semolina, tapping out the excess. Preheat the oven to 180 °C (350 °F).

2. Zest the lemon and squeeze the juice from half of it. Thinly slice the apples using a knife, the slicing side of a grater, or a slicer, and pour the lemon juice over them.

   Lightly beat the eggs with the sugar, then pour in the milk. Sift the flour with the baking powder and stir in the lemon zest.

3. Combine the egg mixture with the flour mixture. Pour the batter over the apples and gently stir to coat all the slices. Transfer the mixture to the prepared pan and press it down lightly with your hands.

   Sprinkle the top with sugar and dot with pieces of butter. Bake for 40–60 minutes.

4. Serve the cake warm or cold.

Tip: Baking time depends on how juicy the apples are, so insert a skewer into the center to check for doneness. The cake is ready when the skewer comes out with only fruit juice and no raw batter.

This recipe was translated from the Slovak original: Jemná jablčná buchta s trstinovým cukrom a citrónom