Tarta de Manzana Casera
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Pre-heat the oven to 190°C/170°C Fan/375°F/Gas 5 and grease and line a 20cm springform cake tin.
Place the chopped apples in a blender with the eggs, sugar, milk and lemon zest and juice. Whizz together until you have a smooth batter. Pour into a bowl.
Sift the flour over the top and gently fold in, then stir in the yeast. Leave to stand for 45 minutes to an hour at room temperature to allow the yeast to start to work. The batter will bubble a bit and expand a little.
Pour the mixture into the tin and bake for 20 minutes.
Remove from the oven and arrange the thinly sliced apple over the top of the cake. Sprinkle over some sugar, then return the cake to the oven and cook for 20-30 minutes more until the cake is cooked through and a skewer inserted into the middle comes out clean.
Melt the jam in a small saucepan with the boiling water over a medium heat. Sieve well, then brush all over the apples on top of the cake while they are still warm. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. It will keep in an airtight container for 4-5 days.
The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home by José Pizarro (Hardie Grant, £27)
Photography © Emma Lee.
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