6 Apples; Medium, Tart
2 Lemons; Medium, Juiced
3 tb Sugar
3 tb Butter
3/4 c Sugar
2 Egg Yolks; Large, Divided *
1/2 Lemon;Juiced And Peel Grated
1 ts Baking Powder
1 1/2 c Flour; Unbleached
3/4 c Milk
1 tb Rum
2 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.
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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.
From
Yields
6 Servings