The Ultimate Apple Cake – Bruno Albouze

By Bruno Albouze · 240 min

Ingredients

Instructions

1. Simmer the apple sauce and apple juice in a saucepan. Mix the sugar with the agar agar, add to the pan with the citric acid, and bring to a gentle boil for a couple of minutes.
2. Pour the mixture into a narrow container and chill until set, then blend with an immersion blender until smooth. Store leftovers sealed in the fridge.
3. Peel and core the apples and cut each into 12 even wedges.
4. In a large skillet over medium heat, melt the butter and oil. Add the apple wedges and sauté for a couple of minutes until coated in fat.
5. Sprinkle over the sugar and cinnamon and keep cooking on high heat, moving the wedges now and then, until the sugar caramelizes. This takes 10 minutes in total.
6. Add the alcohol, if using, and ignite it. Stand back and let the flames burn down. Transfer the apples to a baking tray and let them cool completely.
7. Generously butter a cake ring and coat the sides with brown sugar.
8. In a large bowl, beat the eggs, fleur de sel and sugar. Add the apple sauce, then the melted butter, then the sifted flour and baking powder. Keep the batter in a piping bag at room temperature.
9. Arrange the apple wedges in an overlapping round on a parchment-lined baking tray. Set the ring on top and cover with about half the batter. Tuck in the remaining apples.
10. Dot the marmalade into the cake, then top with the remaining batter.
11. Preheat the fan oven to 160°C (320°F). Bake for 50 minutes or until the internal temperature reaches 98°C. Let cool.
12. Once at room temperature, invert onto another tray, remove the parchment and ring, and refrigerate until ready to cut.

Summarized from Bruno Albouze's video. Watch it for the details.

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