"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
- 8 large Granny Smith or Cox’s orange pippin apples
- Finely grated rind and juice of 2 lemons
- Finely grated rind of ½ orange
- 75 gm caster sugar
- 1 tsp ground cinnamon
- 125 gm pure icing sugar, sieved
- 450 gm cold butter, cut into small cubes
- 250 gm plain flour (1 1/3 cups)
- 250 gm self-raising flour (1 1/3 cups)
- 80 gm caster sugar
- 2 eggs, whisked
- 1Peel, core and finely slice the apples, then place in a bowl with citrus rinds, lemon juice, sugar and cinnamon, toss to combine and set aside to macerate (1 hour).
- 2Meanwhile, for pastry, process butter, flours, sugar and a pinch of salt in a food processor until fine crumbs form. Add egg and process until mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Cover with plastic wrap and refrigerate to chill (1 hour).
- 3Preheat oven to 165C. Roll two-thirds of pastry to just under 1cm-thick on a lightly floured surface and line the base and sides of a greased 28cm springform tin. Drain apples well (reserve liquid) and fill pastry case. Roll out remaining pastry, roll over the rolling pin and lift pastry over the apple. Press and crimp edges with your fingers to seal, then bake until deep golden brown (1 hour). Set aside in tin to cool for 10 minutes, then release sides of springform tin and set aside to cool completely.
- 4Meanwhile, place 1½ tbsp of reserved apple liquid in a bowl and gradually stir in icing sugar until a glaze consistency forms. Drizzle over cake and serve.
Drink Suggestion: Medium-sweet German apfelwein. Drink suggestion by Max Allen