It’s been a while…
This recipe for French Apple Cake was taken from Annie Bell’s Baking Bible.
The cake worked pretty well (and disappeared in stomachs fairly quickly) and is really easy to make. The most time consuming part is peeling and coring the apples. This was the second time I’ve made this cake and I noticed a few niggles this time around – my own man-made niggles I might add.
1) I put in a little too much rum. I know, who would’ve known such a thing was possible? (It is. Eating a piece of cake at 10am and sensing alcohol is a little bit unsettling…)
2) The apples we had around for this time were a little small… Last time the apple slices on the top of the cake barely fit on. This time? Not an issue. So just be aware of buying reasonable sized eating apples and not just settling for whatever apples you have lying around. Minor failing.
Apart from that, the cake was brilliant and I would recommend making it.