Ingredients
Method
Preparation
- Crack the eggs into a bowl and add granulated sugar, vanilla extract, and lemon zest. Whisk until light and fluffy.
- Pour in the sunflower seed oil and mix well.
- In another bowl, whip the fresh liquid cream until it reaches soft peaks.
- Gently fold the whipped cream into the egg-sugar mixture.
- Add the sifted flour and baking powder, folding until smooth.
- Peel and cube the golden apples and fold them along with two-thirds of the chocolate chips into the batter.
Baking
- Transfer the batter to a greased and floured 8-inch round mold.
- Arrange slices of apple on top in a circular pattern and sprinkle with the remaining chocolate chips and powdered sugar.
- Bake in a preheated oven at 350°F (180°C) for about 45 minutes, checking for doneness with a toothpick.
Serving
- Let the cake cool before transferring it to a rack.
- Serve warm slices with a dusting of powdered sugar or a dollop of whipped cream.
Notes
Store in an airtight container at room temperature for a couple of days, or refrigerate for up to a week. Avoid overmixing for a lighter texture.