1.Preheat the oven to 180°C/gas mark 4. Grease a round, 20cm diameter, loose-bottomed cake tin with a little butter, then line with non-stick greaseproof paper.
2. Peel and core the apples, chop them into medium chunks and put them in a bowl. Squeeze over the lemon juice to avoid discolouration and set aside.
3. Whisk together the eggs and sugar in a large bowl until light and fluffy. Add the butter and whisk until well amalgamated. Split the vanilla pod with a sharp knife and scoop out the seeds with the tip of the knife, then add them to the bowl.
Recipe, Gennaro: Let’s Cook Italian, by Gennaro Contaldo (Pavilion Books)
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