Prepare the apples
Preheat the oven to 180°C. Wash the apples and cut them into thin slices. If you don’t want them to brown, drizzle them with a little lemon juice. Peel or not? It’s up to you: peel makes them more rustic, not more delicate.
Prepare the dough
In a large bowl, whisk the eggs with the erythritol (or sugar) until pale and fluffy. Add the melted butter and vanilla and mix well. Then, stir in the flour and baking powder, alternating with the milk: this will prevent lumps and keep the mixture smooth.
Assemble the cake
Pour the batter into a rectangular baking pan lined with parchment paper. Arrange the apple slices on top, slightly overlapping: besides adding flavor, they also create a beautiful decorative effect.
Cooking
Bake for 25-30 minutes, until the surface is golden and a knife comes out clean when inserted.
The finishing touch
Let it cool, then dust with powdered sugar. It’s delicious warm (the contrast between the soft apples and the crunchy crust is fantastic), but it’s even better cold the next day.
Tips & Variations
A pinch of cinnamon or lemon zest in the dough makes it more fragrant.
If you want a lactose-free version, use a plant-based milk.
Try mixing apples and pears for a change: it turns out moist and very sweet. 💭 Personal note: this is my “shared” cake: I cut it into squares and it disappears between breakfasts, snacks, and afternoon teas. I like it because it’s simple but always has that homey scent.
