Apple (preferably Jonathans or other tart baking apples)
2 tablespoons + 80g
Peel the apple, then quarter and slice to 2-3 mm thicknesses. Sprinkle in 2 tablespoons of granulated sugar. Cover with plastic wrap and microwave for 3 minutes (at around 500 W), and let cool.
Sift the flour and baking powder.
Bring the butter to room temperature and whisk in a bowl until creamy.
Add the granulated sugar and mix.
Add the beaten egg, little by little.
Whisk in the heavy cream.
Add the apple with its juice from Step 1.
Add the dry ingredients from Step 2 to the bowl. Mix with a spatula.
Pour the batter into a cake tin. Bake on the bottom rack for 35 minutes in an oven preheated to 355°F/180℃.
Sprinkle with powdered sugar once cool.
Story Behind this Recipe
I wanted to use up one whole apple in a delicious cake!
I use a cake tin which does not need parchment paper. If you do need it, line your tin. If you can't find Kogyoku (Jonathan) variety apples, then I recommend using other baking apples, but even Fujis and Jonagolds are fine in this. If you are freezing the cake, wrap each piece of cake separately. Defrost at room temperature. It's also tasty when heated lightly in the microwave.