Caramelized apple and lemon cake

The season has just arrived: in October apples release incredible aromas and taste.

I couldn’t resist the temptation to cook them immediately! And so it was …

The result is an amazing cake: a soft dough + the gluttony of apples … but believe me what will make you fall in love with it it’s the caramel crust!

MAKES 1 CAKE PAN 26 CM DIAMETER

READY IN 50’

INGREDIENTS:

3 eggs

1 glass seed oil

10,5 oz sugar

1 lemon juice

10,5 oz flour

1 teaspoon baking powder

½ glass milk

1,7 oz sugar

3-4 tablespoons water

3-4 drops of lemon

2 golden apples

Butter and flour to taste

½ glass apple juice (I used Leni’s)

STEP 1: MAKE THE DOUGH

Pour the first 7 ingredients of the recipe into a bowl and mix them carefully with the help of an electric mixer.

STEP 2: CUT THE APPLES

Peel the apples and slice them into wedges.

STEP 3: MAKE CARAMEL

Place sugar in a saucepan with water to melt over low heat.

Add lemon drops and continue cooking unti amber-colored.

STEP 4:PUT IN THE PAN

Line a 26 cm cake mold with a sheet of parchment paper previously moistened and then squeezed, then pour the caramel on the bottom.

Add the apple wedges

And cover with the cake dough.

STEP 5: COOK

Bake the cake in preheated oven at 180 ° C for approx. 40/45 minutes (check that it is completely cooked by sticking a toothpick into the cake).

STEP 6:ADD THE SYRUP

Using a pastry syringe (or a classic syringe from which you will have removed the needle), introduce the apple juice into the still hot cake, making holes here and there on the entire surface.