6 ea Apples; medium, tart 2 ea Lemons; medium, juiced
3 tb Sugar 3 tb Butter
3/4 c Sugar 2 ea Egg yolks; large, divided *
1/2 ea Lemon;juiced and peel grated 1 ts Baking powder
1 1/2 c Flour; unbleached 3/4 c Milk
1 tb Rum 2 ea Egg whites; large
1 tb Butter; to grease cake pan 1 ts Vegetable oil
3 tb Confectioners’ sugar
* Do not put the egg yolks together as they will be used individually.
Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and flour
together. Gradually add to batter. Blend in milk and rum. In a small bowl,
beat egg whites until stiff. Fold into batter. Generously grease a
springform pan. Pour in batter and top with apple halves. Brush apples
with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes.
Remove from pan and sprinkle with confectioners’ sugar.