Ingredients for a 22 diameter cake tin
200 g of 00 flour
150 g of sugar
1 pack of 200 ml UHT cream
1 sachet of yeast 16g
4 tablespoons of sunflower oil
1 pinch of salt
2 renette apples
- lemon peel
Whip the eggs with the sugar, add the oil, 1/2 pack of cream, the flour, the baking powder and finally the other half of the cream.
Pour into a 22 cm mold. buttered and floured and the apples previously cut into large slices, arranged in a radial pattern, are sunk.
Sprinkle with sugar, cinnamon and a few small pieces of butter.
Bake at 180 degrees for about 45 minutes. For me 55 minutes