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Peel the lemon rind, set aside. Peel the apples, core them and sprinkle
them with some lemon juice to prevent them from turning brown. In a casserole
melt 2 tablespoons of butter, add the apples and cook until golden, turning
them over regularly. As soon as they are a golden colour, sprinkle
them with the sugar and lower the heat, so they can caramelize as they
are cooking. In a mixing bowl, combine the eggs, the sugar and salt, whisking
them to a foamy consistency. Add the lemon zest, the sifted flour and the
softened (but not melted) butter. Pour the batter over the apples and bake
in a moderate oven (350 F). Check the cake with the blade of a knife. Unmold
while still hot. Serve warm. You can also bake this cake in an generously
buttered ovenproof dish, the cake can easily be unmolded.
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Ingredients
6 apples 1 lemon 2 tbsp butter 3 tbsp sugar For the pastry:
Preparation Time 30 mn
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