This is a family recipe, very special to me as it was one of the first cakes I stated baking when I was 10. It's like a pound cake but baked in a larger cake tin so it comes out lower. I have cooked it over and over and with time added some changes like cinnamon and walnuts for an extra crunch. —Maria Teresa Jorge
1 3/4 cups
butter room temperature
walnuts fresh cut up
corn flour for dusting the tin
In This Recipe
Pre-heat the oven to 300ºF with the rack in the middle.
Butter a 23cm diameter cake tin and dust with corn flour - it gives the cake sides an added crunchiness.
Sift together the flour, baking powder and salt.
In the bowl of your electric mixer beat the butter with the sugar until creamy and very fluffy.
Add the egg yolks, one at a time, scraping down the sides of the bowl as needed.
Incorporate the flour mixture lightly.
Beat the egg whites to soft peaks and fold them in the cake mixture very lightly.
Wash, peel and core the apples and cut them in slices. Sprinkle with the cinnamon and mix to coat well.
Pour 2/3 of the batter in the cake tin and smoothen the top. Add the slices of apple pressing them vertically into the batter. Divide the remaining batter in dollops with a spoon and leave as is without smoothning the top. Sprinkle with the walnuts.
Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean (it may come out wet from the fruit but shouldn't come out with uncooked batter).