“Dawsey shook Sidney’s hand, but he did not come in for apple cake when we got to Juliet’s house. It was a little sunk in the middle, but tasted fine.”
Isola, the herbalist of “The Guernsey Literary and Potato Peel Pie Society” is trying to use her newly discovered detective skills to prove Dawsey affection for Remi, a French girl who has been imprisoned during the WWII with the founder of the Literary society, Elizabeth. I decide to present this super easy apple cake with the words of Isola, because they describe so well the cooking skills of Juliet, the central character of this novel. But this recipe could have been introduced by any of the Russian Classic as actually it is a Russian traditional cake, the apple charlotte and the recipe, as it is, has been given to me by my dear Russian friend, Feride.
It is not only super easy, but also moisty, fluffy and light, yes! Light, as it is fat free.
1 cup of flour
1 cup of sugar
the zest of 1 lemon
1 teaspoonful of baking powder
3 medium apples
Grease or cover with baking sheet a mould of 25 cm. and preheat the oven at 170 C.
Peel apples and remove the cores. Slice them into thin half-moon shapes.
Beat eggs with hand or mixer until they’re frothy.
Add sugar gradually, mixing until the mixture is nearly white.
Add flour and the baking powder, and combine to form batter.
Arrange apples in circular layers on the bottom of the pan.
Pour the batter over apples
Bake about 30-45 minutes (check by inserting a toothpick)
Allow to cool completely before removing the mold