Preparation Time: 1 hour
Cooking Time: 1½ hours + cooling time
Serves: 8
| Ingredients | Preparation |
|
10 large Granny Smith apples 1 lemon, halved 1 vanilla bean, seeds scraped 300g caster sugar Butter, for greasing the tin Crème fraiche to serve Apple Glaze (optionial) 200g caster sugar 300ml apple juice |
1. Preheat oven to Hot air 180°C + 30% humidity. 2. Peel the apples and place in a large bowl of cold water with a lemon, to prevent browning. 3. Blend the vanilla bean seeds and sugar in a high speed blender until combined. Pour into a medium bowl and set aside. 4. Butter the sides of a 20cm round cake tin with removable base and line the base with baking paper. Place the cake tin in a stainless steel unperforated tray. 5. One at a time, cut apples into quarters and remove core. Finely slice on a mandolin. Layer the apples in the tin, overlapping. When you have one layer, sprinkle over 1 to 2 tablespoons of vanilla sugar. Continue with remaining slices and repeat the process with all the apples. Make sure that the tin is filled evenly. Finish the top layer in a pretty pattern. 6. Press down gently with your hands. Some syrup may leak from the bottom of the cake tin. This is expected. More syrup will leak out of the tin as the cake cooks. You will use this syrup to baste the cake. 7. Place the cake in the oven on shelf position 1 and cook for 1 ½ hours, basting every 15 minutes. 8. Remove from oven and allow to cool at room temperature. The cake will reduce in height as it cools. |
