You will need:
85g unsalted softened butter, plus extra to grease
3 Granny Smith apples
Juice and finely grated zest of 1 small, unwaxed lemon
150g caster sugar
1 vanilla pod
300g self-raising flour
1.Preheat the oven to 180°C/gas mark 4. Grease a round, 20cm diameter, loose-bottomed cake tin with a little butter, then line with non-stick greaseproof paper.
2. Peel and core the apples, chop them into medium chunks and put them in a bowl. Squeeze over the lemon juice to avoid discolouration and set aside.
3. Whisk together the eggs and sugar in a large bowl until light and fluffy. Add the butter and whisk until well amalgamated. Split the vanilla pod with a sharp knife and scoop out the seeds with the tip of the knife, then add them to the bowl.
4. Sift in the flour, then fold it in. Add and fold in the apples and lemon zest. Pour the mixture into the prepared tin and bake for about forty minutes, or until golden and springy to the touch. Remove from the oven and allow to cool in the tin. To serve, unmould from the tin and place on a serving plate. Slice and enjoy with tea or coffee.
Recipe, Gennaro: Let’s Cook Italian, by Gennaro Contaldo (Pavilion Books)
Click here to go to the original article on Red Online
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