For the apple mixture:
• 4 small apples
• 2 tsp cinnamon
• 4 tbs sugar
For the batter mixture:
• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 2 tsp orange blossom water
• 3 large eggs
• 1 1/2 cups cake flour (see instructions above)
• 2 tsp baking powder
• 1/4 tsp salt
• 2 freshly squeezed orange juice
• 2 tbs milk
• Apricot jam for brushing the top
1. Preheat oven to 350°F and grease the bottom of a 9- or 10-inch springform or use parchment paper.
2. Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through. In a bowl add apples, cinnamon and sugar, mix well and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
4. Add eggs one at a time and beat for 30 seconds on high speed after each addition.
5. Add orange blossom water or vanilla extract if you prefer, and orange juice. Beat until combined.
6. Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
7. Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.
8. Bake in the preheated oven for 45 minutes, until lightly browned and a skewer comes out clean.
9. Transfer to a cooling rack and remove the springform ring. Brush the top with apricot jam.
Tip: if you don’t have cake flour, You can make it yourself from all-purpose flour, you measure one cup of all-purpose flour, remove two tablespoons flour from the cup and add 2 tbsp cornstarch. Sift the mixture two times to evenly distribute the cornstarch.