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Published on Nov 13, 2016
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Super moist, buttery apple cake, with more apples than batter in it! Add a dash of rum if you want to make it more authentic. Serve it warm with ice cream or whipped cream for an extremely satisfying winter dessert. --------------------- Ingredients (please weigh for best results)
All purpose flour / maida - 110 grams (approx 3/4 cup) Baking powder - 3/4 teaspoon Salt - tiny pinch Apples - 4 large / 525 grams approximate weight after peeling and coring them Eggs - 96 grams without shell / 2 large, at room temperature Vanilla sugar, powdered - 150 grams Dark rum - 3 tablespoons (OR 2 tablespoons plus 1 teaspoon milk with 2 teaspoons pure vanilla extract) Soft Unsalted butter - 112 grams / 1/2 cup , melted and cooled to room temperature
NOTE : If not using rum, but only synthetic vanilla essence use 2 tablespoons plus 2 teaspoons milk along with 1 teaspoon vanilla essence