Ingredients

• 100g flour (3.5oz, 1 cup minus 2 tbsp) all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon fine salt
• 5 large Granny Smith apples or golden delicious or other apple of your choice
• 200g (1 cup) sugar
• 3 large eggs
• 1 teaspoon vanilla essence (optional)
• 1/3 cup raisins
• 1/3 cup walnuts broken into pieces
• Confectioners’ (icing) sugar, to sprinkle on top

Instructions

1. Preheat the oven to 350ºF (180ºC) ten minutes before using. Grease an 8-inch (20cm) springform or loose bottom pan and line the base with parchment. Grease the parchment. Sift the flour, cinnamon, nutmeg and salt and set aside.
2. Peel and core the apples and slice each apple into 8 pieces, then cut each slice across into 4-5 pieces. Set aside.
3. Using the whisk attachment, whisk together the sugar and eggs over medium high speed for about 6-8 minutes or until the mixture is thick and pale yellow and a ribbon forms when the beater(s) is lifted.
4. Gently stir in the sifted flour with a metal spoon or a spatula until all the flour is incorporated.
5. Loosely place the apples in the prepared pan (don’t compact them). Drop the raisins and walnut pieces in between the apples then pour the batter evenly over making sure it seeps through the apples (use a spatula spread and press it down into the apples ). Let stand for about 2 minutes to allow the batter to permeate.
6. Bake the sharlotka for 50-60 minutes or until golden and crisp on top and a skewer inserted in the middle come out clean. Remove the pan from the oven and set aside for 15 minutes then run a palate knife along the sides of the pan to loosen the cake and then unclasp the spring  and place the cake on a cooling rack with the bottom still attached. When ready to serve gently slide off the cake to a plate by placing a palate knife underneath the parchment.  Since the cake is so delicate I usually transfer mine with the parchment. Dust the top with icing sugar and serve warm.
7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Shartlotka at 350ºF (180ºC)  for 50 minutes.

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