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A big apology for the abscence of blogs these past few weeks but I was on holiday in France enjoying the sun. It does however mean that I have come back with loads of new recipes. However today I’m going to share the apple cake Alexis and I just made  – perfect for a rainy day in England – though the apples did come from my grandmother’s garden in France.

Sugar coated violets

What you will need:

4 apples
150g of sugar
120g melted butter
85 g flour
3 eggs
75 ml milk
1/2 tbl spoon of vanilla extract

Oven at 180C
Cooking time of 40 minutes

Start with heating your oven to 180C. Peel your apples, remove pips and cut into small chunks. In a pan add apples, vanilla extract and about a tbl spoon of the sugar – mix together and cover on a medium heat. Every minute or so stir the apples and add a bit of water if you find they are caramelising.  Turn the heat off when they go soft – should take about 5 minutes.

In two bowls seperate your eggs. Mix the ingredients everytime you add a new ingredient – to your yolks add sugar, then your melted butter, flour and milk. Now turn to your egg whites and whisk until you can virtually tip the bowl upside down without them falling on your head 🙂 Now incorporate your whites to the other mixture. You don’t what to break your whites as their fluffiness is what will make your cake nice and light. So what you need to do  is add the whites little by little to the mixture and fold the mixture over the whites. Once you have added all the egg whites add in the apples and then add to a non-stick or buttered cake tin.

Place in the oven for 40 minutes. Whilst the cake is cooking the apples will fall to the bottom of the mixture – so when you cake is ready turn it upside down on a dish and leave it that way as it will give a classy but rustic look to it. (I had it with a bit of cream but it’s just as great eaten on its own.)

For the frosted violets click http://wp.me/p1sdbX-1n