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1
Grease 11 inch springform.
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2
Preheat oven to 350u00b0F or 180u00b0C.
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3
For the topping: Peel, quarter and core apples.
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4
Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
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5
Brush with lemon juice to avoid browning.
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6
For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
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7
Add eggs, one at a time.
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8
Beat until mixture turns light yellow and has increased in volume.
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9
Add half of the flour and 1 tbs milk, mixing just until blended.
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10
Add rest of flour.
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11
Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
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12
If too firm add another tbs of milk, if to soft add another tbs of flour.
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13
Mix to blend.
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14
Pour batter into greased form.
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15
Make a level surface with a wet spatula.
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16
Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
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17
Apples will sink into dough while baking.
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18
Brush with melted butter.
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19
Sprinkle with raisins (optional).
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20
Put in the middle of the oven.
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21
Bake for 40-50 min at 350u00b0F, until a toothpick inserted in the cake comes out clean.
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22
Remove cake from oven.
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23
Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
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24
Remove cake from the springform,let cool and serve with whipped cream.
