Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Quercyan Apple Cake
13 hr 45 min
45 min
13 hr 45 min
45 min


  • 3 pounds apples, peeled and thinly sliced
  • 8 ounces sugar
  • 4 fluid ounces rum
  • 3 fluid ounces orange flower water
  • Thinly pared rind of 1 lemon
  • 1 pound plain flour (all-purpose)
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1 1/2 ounces butter, creamed
  • 1-ounce butter, melted
  • 1 egg, beaten
  • Caster sugar (superfine)


Filling: Macerate the sliced apples with the sugar, rum, orange flower water, and lemon peel overnight. Strain the apples, reserving the juice.

Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre. Working with the fingertips gradually add 7 fluid ounces of the liquid from the apples. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours.

Roll out the rested paste as thinly as possible, then transfer to a floured cloth on a large table. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper. Rest it and yourself for 1 hour.

Preheat the oven to 390 degrees F.

Brush lightly with melted butter and dust with sugar, cover with well-drained apples and roll up. Mix the remaining juice into the beaten egg and brush over the top. Bake in the oven for 50 to 55 minutes.


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