Updated: Dec 21, 2021
After making my deconstructed apple pie, I still have some leftover apples. I decided to make a Russian apple cake. Sorry to disappoint anyone, but this is a much better cake compared to Italian or French apple cakes. I love the 2 different layers of texture contrast after baked.
The top is fluffy and crispy while the bottom is dense and moist with pieces of apples. You have to bake this cake to find out for yourself. This is a very simple cake which uses only a few ingredients, which I love. Simplicity is the ultimate sophistication; my kinda cake actually.
If you have known me, you should know that I dislike sugary spongy cakes with lots of unnecessary creams. I am always looking for texture and flavors. And not an explosion of sugar and cream on my palate. I hope you will give this lovely Russian apple cake a try.
(Make one 8" cake)
Apples Cored, 250g (Weigh After Peeled & Cored)
Demerara Sugar, 150g
Unbleached All Purpose Flour, 113g
Baking Powder, 1/2 TSP
Sea Salt, Pinch
Apple Vodka or Any Apple Liqueur, 2 TBSP
8" Spring Form Cake Pan
Hand / Stand Mixer
*I like the contrast of peeled and unpeeled apples, so I diced a combination of both. To slow down oxidation, I soaked the apples in a bowl of water with lemon juice and zest.*
Set aside the diced apples in the fridge.
Preheat oven to 175 degree celsius or 350 fahrenheit.
Grease and line cake pan with parchment paper, at the bottom and sides.
Wrap the cake pan with foil at the bottom to prevent any leakage.
In a bowl, add eggs.
Using a hand or stand mixer, whisk the eggs until tripled in volume.
Add in sugar, 1/2 portion at a time, whisking until the sugar has completely dissolved.
In a small bowl, mix flour, baking powder and salt until well combined.
Add in the flour mixture, 1/3 portion at a time, folding until fully incorporated.
It should thicken like a brownie batter.
Add in apple vodka and fold to combine well.
Drain the apples and add to the cake pan.
Pour the cake batter over the apples.
Shake to level out the cake batter.
Wack into the oven and bake for 40 to 45 mins or until the top is browned and pass the skewer test.
Set aside to cool down slightly.
Unmold and dust with icing sugar.
Slice and serve immediately.
I prefer having them warm with a cup of tea.