Quercyan Apple Cake
- Total:
- 13 hr 45 min
- Prep:
- 45 min
- Inactive:
- 12 hr
- Cook:
- 1 hr
- Level:
- Advanced
Ingredients
Filling:
- 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
Finish:
- 1-ounce butter, melted
- 1 egg, beaten
- Caster sugar (superfine)
Directions
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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