6 ea Apples; medium, tart
2 ea Lemons; medium, juiced
3 tb Sugar
3 tb Butter
3/4 c Sugar
2 ea Egg yolks; large, divided *
1/2 ea Lemon;juiced and peel grated
1 ts Baking powder
1 1/2 c Flour; unbleached
3/4 c Milk
1 tb Rum
2 ea Egg whites; large
1 tb Butter; to grease cake pan
1 ts Vegetable oil
3 tb Confectioners’ sugar
* Do not put the egg yolks together as they will be used
individually. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Peel apples, cut in half and core. Cut decorative
lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon
juice and sugar. Set aside. Cream butter and sugar together. One at
a time, beat in egg yolks. Gradually beat in lemon juice and grated
peel. Sift baking powder and flour together. Gradually add to
batter. Blend in milk and rum. In a small bowl, beat egg whites until
stiff. Fold into batter. Generously grease a springform pan. Pour in
batter and top with apple halves. Brush apples with oil. Bake in a
preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan
and sprinkle with confectioners’ sugar.
Yields
6 Servings