Food writer Meera Sodha has published a recipe for an apple cake from Limmat restaurant in Marseille, created by chef Lili. Sodha described the cake as having a caramelised edge and a soft, custard-like apple centre.
The recipe calls for 1.5kg of Braeburn apples, two large eggs, 100ml double cream, 130g soft light brown sugar, ¾ tsp baking powder, and 75g plain flour. A 23cm springform tin is required, and apples should be sliced thinly, ideally with a food processor's 2mm slicing disc or a mandoline.
The preparation takes 15 minutes, followed by 2 hours of cooking time in an oven preheated to 180C (160C fan). After baking, the cake needs to cool to room temperature and then chill in the fridge for at least four hours, or overnight, before serving.