Super moist, buttery apple cake, with more apples than batter in it! Add a dash of rum if you want to make it more authentic.
Serve it warm with ice cream or whipped cream for an extremely satisfying winter dessert.
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Ingredients
(please weigh for best results)
All purpose flour / maida – 110 grams (approx 3/4 cup)
Baking powder – 3/4 teaspoon
Salt – tiny pinch
Apples – 4 large / 525 grams approximate weight after peeling and coring them
Eggs – 96 grams without shell / 2 large, at room temperature
Vanilla sugar, powdered – 150 grams
Dark rum – 3 tablespoons (OR 2 tablespoons plus 1 teaspoon milk with 2 teaspoons pure vanilla extract)
Soft Unsalted butter – 112 grams / 1/2 cup , melted and cooled to room temperature
NOTE : If not using rum, but only synthetic vanilla essence use 2 tablespoons plus 2 teaspoons milk along with 1 teaspoon vanilla essence
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