The apple cake from Ottolenghi that you want to make today

Close windows and doors, turn on the oven and the stove, and stay inside. On this bleak Sunday morning, you are baking a masterful apple pie. Or cake, I should say. According to a recipe from Ottolenghi, but very simple. If that isn't going to be a masterful cake…

‘You can eat this cake on its own, warm or at room temperature, or serve it as a dessert with a scoop of vanilla ice cream. The cake should be eaten on the day it is baked, or the next day – store it in a well-sealed container to keep the flavor optimal.’

Preparation

1. Preheat the oven to 160 degrees. Grease a 23-centimeter round springform pan and line the bottom with baking paper.
2. Place the butter and sugar in the bowl of a stand mixer with the paddle attachment. Beat everything on medium speed until light and fluffy. Gradually add the beaten eggs and vanilla until everything is combined. Sift the flour with the salt and alternately add it with the sour cream in different portions to the butter mixture. Turn off the mixer as soon as everything is combined. Pour the batter into the prepared pan and set aside.
3. Put all the apple slices in a bowl. Mix the sugar with the spices and sprinkle that over the apples. Stir everything together and distribute the apples over the batter in the pan. Bake the cake for 60-65 minutes in the oven until the batter has risen and the apples are crisp, firm, and golden brown. A knife inserted into the cake will not come out dry because the apples are wet, but you can check if the cake is done by shaking the pan: the top should no longer wobble.
4. Remove the pan from the oven and let it sit for about 30 minutes before taking the cake out.
5. Serve the cake slightly warm or at room temperature. Preferably cut it with a serrated knife to prevent the apple slices from tearing.

Text: FavorFlav