Preparation
Prepare the apples
Preheat the oven to 180°C. Wash the apples and cut them into thin slices. If you don’t want them to brown, drizzle with a little lemon juice. Peel or not? It’s up to you: peeling them makes them more rustic, not more delicate.
Prepare the dough
In a large bowl, whisk the eggs with the erythritol (or sugar) until pale and frothy. Add the melted butter and vanilla and mix well. Then, alternately stir in the flour and baking powder with the milk: this will prevent lumps and keep the mixture smooth.
Assemble the cake
Pour the batter into a rectangular baking pan lined with parchment paper. Arrange the apple slices on top, overlapping them slightly: in addition to adding flavor, they create a beautiful decorative effect.
Cooking
Bake for 25 to 30 minutes, until the surface is golden brown and a knife inserted comes out clean.
The final touch
Let cool, then sprinkle with icing sugar. It’s delicious warm (the contrast between the softness of the apples and the crispness of the crust is superb), but it’s even better cold the next day.
Tips and variations
A pinch of cinnamon or lemon zest in the dough makes it more fragrant.
If you want a lactose-free version, use a plant-based milk.
Try mixing apples and pears for a change: the result is moist and very sweet. 💭Personal note: This is my “sharing” cake: I cut it into squares and it disappears between breakfasts, afternoon teas, and snacks. I love it because it’s simple but still has that homey scent.
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