Quite by accident, I ended up making this apple cake the same week that it was the recipe of the week for a new baking group that is going through Dorie Greenspan’s Around my French Table. I’ve had my eye on this recipe for a while.
It is different from the Fall Apple Cake that I made recently because it has much less flour in relation to eggs and sugar(3/4 cup flour to 2 eggs/3/4 cup sugar instead of 2 cups flour/2 eggs/1 cup sugar) and more apples (I used 24 ounces of apples). So the cake is moister and more delicate.
Of course, my cake was especially delicate because I actually didn’t use flour at all. Instead, I used potato starch (125 g.), and it worked like a charm. Other changes: extra-large eggs, oil (3.75 ounces) of butter, lemon juice instead of rum and a spoonful of vanilla sugar to give it real vanilla punch. I added a bit of cinnamon the second time I made this cake (yes, I made it a second time in one week!).
The first cake was baked in a large glass pie plate and the second in a 8″ square tin. Both worked perfectly.
My husband really loved this cake (and he was a fan of the earlier apple cake, too). I am so excited to be able to add a foolproof apple cake to my Passover baking repertoire.
Update: I made this cake with flour, and I like it better made with potato starch. And I discovered that the lemon juice is a must.