- 1-1/2 sticks soft butter (3/4 cup)
- 3/4 cups sugar
- 1 tsp grated lemon zest
- 4 eggs
- 2-1/2 cups flour
- 2 tsps. baking powder
Beat butter, sugar and lemon till light and well blended. Add eggs, one at a time. Add flour mixture.
Pour batter into a greased and floured 8″ springform pan
Bake 350 for 40-50 minutes or until toothpick comes out clean. Remove and cool
If cake has “domed”, using a serrated knife, level the top of the cake. Turn cake over, bottom up, on a serving plate. Set aside
- 2 apples peeled, cored and cut into small cubes
- 2 tbsps. sugar
- pin cinnamon
- 1 tsp lemon zest
- 1 tbsp. butter
Put all into a pot and cook over medium heat on a stove top about 5 minutes until soft. Remove and mash. Set aside to cool.
- 2-1/4 cups confectioners sugar
- 1 cup ground almonds
- 2 egg yolks
- 4-5 tbsps. lemon juice
Mix sugar and almonds together. Mix yolks and lemon juice and add to almond mixture. Mix well – knead on counter till smooth
NOTE: This can be done by hand as above but doing it in a food processor is a lot easier and faster.
Add more lemon juice (drops) if needed and dough is too dry.
Wrap and set aside until ready to use
Spread the apple mixture over the top of the cake, making it as even as possible and bringing it to the edges.
Roll the marzipan out to about 1/4″ thick. Cut long strips and create a lattice (or any other pattern you want) on top of the apples.
Dust the entire cake with confectioners sugar.