Apple cake with sour cream

• apples↗4
• lemon↗1

  juiced

• caster sugar↗440g g
• eggs↗4
• plain flour↗480g g
• baking powder↗7g g
• sour cream↗250g g
• rum↗50ml ml
• butter↗20g g

  melted, plus extra for the pan

• powdered sugar↗10g g

Step-by-step instructions

1. 1

   Core, remove the seeds and cut the apples into eighths. Drizzle the apples with lemon juice and sprinkle a little caster sugar so they don’t darken.

2. 2

   Preheat the oven to 190 °C (170 °C fan, gas mark 5). Beat the eggs with the remaining caster sugar in a mixer until you get a thick, pale, mousse‑like mixture. Sift the flour and baking powder, fold them in gently, then add the sour cream, rum and melted butter.

3. 3

   Butter the inside of a 23 cm springform pan and arrange the apples on the bottom. Pour the batter over them and smooth it with a spatula. Place the cake in the oven and bake for 50 minutes to 1 hour without opening the door. Cool the cake, invert it onto a plate and dust with powdered sugar.