What you need:
– 2 kg apples
– 3 medium eggs
– 50 ml olive oil (or other oil, I won’t tell)
– 1 large lemon (for peel+ juice)
– 150 g brown sugar + some for topping
– pinch of salt
– 1 tablespoon of baking powder
– 200 g flour
– 1 shot of rhum
How to make:
Peel, core and cut your leftover winter-apples, set aside. Pre-heat the oven to 180-190 degrees. In a very large bowl,mix eggs, sugar (if your apples are very sweet, cut sugar down to 100g) and salt until semi-fluffy. Add lemon peel, rhum, juice of the lemon and olive oil and mix again. Add flour and baking powder and mix until well combined into a pretty runny batter. Add the apples and mix until everything has combined. Take a bundt pan (the form with a hole in the middle), oil the sides and pour the cake batter in, sprinkle sugar on top. Take care to leave room on the top, because the cake will rise slightly! Bake in the middle rack for around 40 minutes. When the cake comes out of the oven, it will be very soft, almost like a pudding and needs to cool down completely to keep its form.
Behold: soviet-era bundt pan
How much does it cost:
60 cents for the eggs, perhaps 20 cents for the flour, 20 cents for sugar, olive oil around 1,5 euros, lemon 40 cents, rhum and baking powder – 50 cents. Add some electricity into the mix and you have your huge apple cake at around 3,5 – 4 euros. And apples – in January, your cellar will still be half-full of them.
