Apple cake

Ingredients

• 150 g of butter (at room temperature)
• 100 grams of sugar
• 1 sachet of vanilla powder
• 4 eggs (room temperature)
• A pinch of salt
• 300 g of flour
• 3 tablespoons of baking powder
• 125 ml of unsweetened soy milk
• 4 to 5 green mulberry apples
• 6 tablespoons of plum jam

Combine the butter and sugar until smooth, then add the eggs one at a time, mixing continuously until the mixture turns a pale color.

Sift the flour and baking powder together, and gently fold them into the egg, butter, and sugar mixture, mixing carefully.

Add the soy milk and continue to blend until you have a smooth and consistent mixture.

Peel the apples, cut them in half, remove the core, and make shallow cuts on one side of each apple (without cutting all the way through), then place them in a bowl of salted water to prevent them from browning. Repeat the process until all the apples are prepared.

Place the plum jam in a saucepan with 3 tablespoons of water, then bring to a simmer over low heat.

Preheat the oven to 200 °C (180 °C with fan) for about 10 minutes.

Generously butter a tart tin, pour the dough into the tin, and, using a spoon, place a spoonful of plum jam on the dough, then add the apples and bake for 40 to 50 minutes.

Once the cake is baked and still warm, sprinkle it with the remaining plum jam. Let it cool before serving.