Preparation:
- Preheat the oven to 185°C (fan only).
- Grease and line a 30-35cm mould (springform or tartform).
Tart Crumble Top:
- 50g of butter
- 120g of flour
- 25g powdered sugar
1. Grate the butter into the flour and powdered sugar, then combine until you achieve a firm dough. Refrigerate for 20-25 minutes.
French Sponge Cake Filling:
- 4 large eggs
- 220g butter
- 220g flour (110g almond flour + 110g plain flour)
- 120-190g sugar (adjust to taste, can use less) We used 150g.
- 1 teaspoon baking powder
- 1/3 teaspoon baking soda
- Pinch of salt
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons Greek yogurt (or any thick dairy)
2. In a bowl, combine the flour, baking powder, cinnamon, and salt.
3. In a separate bowl, cream the butter with sugar on high speed for 3-4 minutes.
4. Add the eggs one at a time, being careful when adding each egg. Then, add the vanilla extract.
5. Sift the dry ingredients and add them to the butter mixture. Whisk for another minute on low to medium speed.
6. Add the yogurt and whisk until well combined.
7. Slice the apples into neat and thin pieces.
8. Spread a thin layer of the cake batter in the prepared baking form, then layer the apples on top. Repeat this process until all the apples and batter are used.
9. Cover the apples with the remaining batter.
10. Grate or crumble the tart crust on top of the cake.
11. Bake in the preheated oven for 35 minutes.
12. Sprinkle some powdered sugar on top and serve with ice cream.
Please note that this cake is best consumed right after it is baked and can last for up to 36 hours with refrigeration.
Enjoy your French Apple Crumble Cake!
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