Prep 25 mins
Cook 1 hr 5 mins
Posted for ZWT 3, Spain and Portugal region. The Grandmothers of Sils is an organized group of grandmothers in the Catalan hamlet of Sils, who exchange and record recipes that would otherwise disappear with their generation.
- 2 1⁄4 cups flour
- 1 1⁄4 teaspoons baking powder
- 4 large eggs
- 1 1⁄4 cups sugar
- 1 cup lemon yogurt
- 1⁄4 cup anise liqueur, such as sambuca
- 1⁄2 cup light olive oil (plus 2 T)
- 3 cups peeled cored and finely diced apples (granny smith, jonagold or a combination)
- confectioners' sugar, for dusting
- creme fraiche, for serving (optional)
- position oven rack in the center of the oven, preheat to 350.
- butter and flour a 9 inch springform pan.
- sift the flour and baking powder together in a bowl.
- place the eggs and sugar ina large mixing bowl and using an electric mixer, beat until fluffy and pale yellow, about 1 minute.
- beat in yogurt and liqueur until completely smooth.
- working in batches, beat in the sifted flour, alternating it with the olive oil.
- gently but thoroughly fold in apples.
- scrape batter into the prepared springform pan, tap it on a counter to level the batter, then smooth the top with an offset spatula.
- bake the cake on the center rack until the top is golden, a cake tester or toothpick inserted in the center comes out clean, and the cake springs back when you touch it, 55 to 65 minutes.
- let the cake cool on a rack.
- run a thin knife around the side of teh cake to loosen it.
- remove the side and the bottom of the pan, then place the cake on a cake platter.
- (can be baked up to 3 days ahead).
- wrap loosely in plastic till ready to use.
- serve the cake sprinkled with confectioners' sugar, accompanied by creme fraiche, if desired.