6 ea Apples; Medium, Tart 1 1/2 c Flour; Unbleached
2 ea Lemons; Medium, Juiced 3/4 c Milk
3 T Sugar 1 T Rum
3 T Butter 2 ea Egg Whites; Large
3/4 c Sugar 1 T Butter; To Grease Cake Pan
2 ea Egg Yolks; Large, Divided * 1 t Vegetable Oil
1/2 ea Lemon;Juiced And Peel Grated 3 T Confectioners’ Sugar
1 t Baking Powder
* 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.
Yields
6 servings