After serving this for dessert at our party over the weekend, Apple Sharlotka has become an instant family classic and I can't thank my favourite food blog of all time enough for bringing it into my life. This Russian apple cake is light, wonderfully vanilla-y, and not at all too sweet. It has much in common with another favourite food group - the pancake - and as such goes just as well at breakfast served with natural yoghurt, at afternoon snack with a sprinkling of ground cinnamon, or as a simple but gratifying dessert topped, ideally, with custard.
Apple Sharlotka Recipe
Ingredients: butter for greasing pan • 6 large tart Granny Smith apples • 3 large eggs • 1 cup (200g) raw sugar • 1-2 tsp vanilla extract • 1 cup (125g all-purpose flour • powdered sugar & ground cinnamon to finish (optional) 1 cup (125 grams) all-purpose flour
1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
2. Peel, halve, core and chop apples into medium-sized chunks. Pile the cut apples directly in the prepared pan.
3. In a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
4. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Press batter down into the apple pile so the top of the batter is level with the top of the apples.
5. Bake in preheated oven for about an hour. Cool in pan for 10 minutes on rack, then flip out, peel off the parchment, and flip it back onto a serving platter. Dust lightly with ground cinnamon if you like. Serve warm or cool, both are excellent!