Butter 150g (5oz) plus extra for greasing, softened
Egg 1 large
Vanilla extract ½ tsp
Soured cream 300ml tub
Plain flour 225g (8oz)
Baking powder 2 tsp
Salt a pinch
Double cream 150ml (¼ pint)
Calvados 2 tbsp
Preheat oven to 180°C/160°fan/Gas 4. Butter a 23cm (9in) springform cake tin. Use a melon baller to make rounds of apple (keep skin on) and toss in lemon juice mixed with 3 teaspoons caster sugar. Aim for about 36 balls. Set aside.
Cream butter and sugar until pale and fluffy, beat in egg, then vanilla and 200ml (7fl oz) soured cream. Stir in flour, baking powder, salt and lemon zest. Spoon into tin. Push apple balls into mix, skin side up. Bake for 50 minutes until firm to touch.
Sprinkle remaining 1 teaspoon caster sugar over. Leave to cool for 15 minutes then remove ring from tin and cool on a wire rack.
Whip double cream to soft peaks, then whisk in leftover soured cream and Calvados. Serve with slices of warm or cooled cake.
Mix cream with elderflower cordial, if you prefer.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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