Ingredients
12 tbsp (1 1/2 sticks) butter
2 tsp grated lemon peel
3/4 cup sugar
3 None eggs
1 cup self-rising flour
1/2 cup flour
1/3 cup milk
2 None apples, peeled, quartered and cored
1 tsp unflavored gelatin
2 tbsp strained apricot jam
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Achievable elevated desserts — laminated doughs, cakes, custards
Peel, core, and spiral-slice apples in seconds — pie prep
Rotating stand for smooth cake frosting and decorating
Apple wood — mild, sweet smoke for poultry and pork
Wire leveler for perfectly flat cake layers
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Preheat the oven to 350°F. Grease an 8-inch springform pan. Beat the butter, lemon peel and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the sifted flours and milk. Spread into the prepared pan. Make lengthwise cuts into rounded sides of the apple quarters, cutting about three quarters of the way through. Arrange the quarters, rounded side up, around the edge of cake. Bake for about 1 hour. Sprinkle the gelatin over 2 tbsp warm water; stir until dissolved. Stir in the jam. Spread half the jam mixture over the hot cake. Cool the cake in the pan. Remove the cake from the pan. Brush with the remaining warmed jam mixture.