Apple Shortbread Cake

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 100 g Granulated sugar
• 10 g Baking powder (About 1 packet)
• 1 pinch Salt
• 125 g Very cold unsalted butter (Cut into small cubes before incorporating)
• 80 ml Heavy cream (About 5 tablespoons)
• 600 g Granny Smith apples (Peeled and thinly sliced (mandoline preferred))
• 25 g Sugar (for the apples) (About 2 tablespoons)
• 5 g Ground cinnamon (About 1 teaspoon)
• 20 g Butter (for the topping) (About 1.5 tablespoons, slightly melted)
• 5 ml Lemon juice (About 1 teaspoon, for the compote)
• 2 ml Vanilla extract (Optional, ½ teaspoon)

Instructions

1. Prepare the shortbread dough

   In a large mixing bowl, combine the flour, sugar, baking powder, and pinch of salt. Add the cold butter cubes and work them in with your fingertips until the mixture resembles sand. Incorporate the cream and mix quickly until a homogeneous dough forms, still slightly crumbly.

   Time: PT12M

2. Rest the dough

   Shape into a ball, wrap in plastic film, and let rest for 5 minutes at room temperature.

   Time: PT5M

3. Prepare the apples

   Peel the apples, slice them thinly with a mandoline or knife. In a bowl, toss the slices with sugar, cinnamon, lemon juice, and vanilla extract if using. Set aside.

   Time: PT8M

4. Preheat the oven

   Preheat the oven to 180 °C (thermostat 6) while the dough rests.

   Time: PT5M

   Temperature: 180°C

5. Assemble the cake

   Pour the dough into a 20 cm removable-bottom pan, spreading it evenly by gently pressing with your fingers. Arrange the apple slices in a generous layer over the entire surface. Sprinkle the top with butter pieces (about 1.5 tablespoons) for a golden bake.

   Time: PT5M

6. Bake

   Place the cake in the oven and bake for 30 minutes, or until the top is nicely golden and the dough is cooked through. If the top browns too quickly, loosely cover with a sheet of aluminum foil.

   Time: PT30M

   Temperature: 180°C

7. Prepare the compote (optional)

   While the cake bakes, place the remaining apples in a saucepan, add a splash of lemon juice, 1 tablespoon of sugar and cook over low heat for 10 minutes until very tender. Lightly mash to obtain a smooth compote.

   Time: PT10M

8. Cool and unmold

   Remove the cake from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before unmolding.

   Time: PT15M

9. Serving

   Serve the apple shortbread cake as is, or accompany it with a spoonful of homemade compote or whipped cream.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g