- 375g plain flour, plus extra for dusting
- 1tbsp baking powder
- 165g butter
- 165g caster sugar
- 1 egg
- zest 1 lemon
- zest 1 lemon
- 1 egg, whisked, for brushing
- 2tbsp caster sugar
For the apple filling
- 750g Granny Smith (or similar) apples, grated
- 225g caster sugar
- juice 1 lemon
- 2tbsp dark rum
- 1⁄2tbsp ground cinnamon
To make the apple filling, sauté the apples and sugar in a saucepan over a high heat for 5 minutes. Add the lemon juice, rum and ground cinnamon. Set aside.
To make the cake, sift the flour and baking powder into a bowl. Using an electric mixer, beat the butter and sugar until pale in a separate large bowl. Add the egg and lemon zest and beat on high until the mixture is pale and fluffy. Fold in the flour, baking powder, rum and 1⁄2tsp salt. Work the mixture into a dough but do not work it for too long. Cover with cling film and chill for 1 hour.
Preheat the oven to 190C/ 375F/Gas 5. Line the dish or tray with baking paper. Divide the dough in half, sprinkle with flour and roll out each half to fit the dish. It should be 1-2cm thick.
Place one layer of dough in the dish and bake for 10 minutes. Remove from the oven, spread the apple filling over the top and cover with the remaining piece of dough. Brush with the egg and sprinkle with caster sugar. Prick the top of the dough with a fork and bake until golden brown. Serve hot or cold, cut into squares.
Recipe credit: Recipes and photographs taken from Dalmatia: Recipes from Croatia's Mediterranean Coast by Ino Kuvacic. Photography by Chris Middleton and Ino Kuvacic.