Soft apple cake

I would like to start this page with one of my favourite of all times, an apple recipy that I learned to appreciate in Holland. When times got tough, my lovely friend Hanna baked one and life got sweeter again.

Apples are often associated with the domestic and the ordinary, often leaving them unapreciated.
They can be used both in sweet and savory dishes, cooked or just raw, with so many different qualities to choose from I believe the apple is the perfect fruit.
No wonder it was believed to be the forbidden fruit in our long lost paradise...

Measurements for a cake of about 500 gr.
- 15 spoons of flour
- 1 teaspoon of backing powder
- 1/2 teaspoon of backing soda
- 1/2 grated lemon peel
- 1 teaspoon of lemon juice
- 4 spoons of sugar
- 1 full egg (mixed with the yogurt)
- 125 gr plain yougurt or butter milk
- 150 gr. of melted butter

Mix all the ingredients together starting with the solid ones and ending with the liquid ones, till you obtain a crumbly paste of a cottage cheese consistence ;).
Place it in a round tin, of about 24-28 diameter, wich you have previously buttered and sparkled with some floured.

- peel and cut 4/5 medium size apples in wedges, and dip them into the soft paste till you have covered most of the surface. They will make the paste rise a bit creating a lovely arched pattern.

-cook for about 30/35 minuted in a medium hot oven. (150/160 c.)
When you remove the cake from the oven place a soft damp cloth on the borders of the tin, this will allow the cake to remain soft and not make a crust.

To gloss it, mix:
-1/2 lemon squeezed
-1 teaspoon of honey
-2/3 teaspoons of apricot jam
And brush it over all the cake surface to spark and shine.

This is an ideal afternoon cake to enjoy with tea or cooffe or any other time you wish.
la'la'