Quick apple pie from the tray

To re-bake the apple pie from the tray, preheat your oven to 180 degrees (top/bottom heat). In the meantime, peel the apples, remove the core and cut into wedges. This is the part that my kids always love. You can choose any variety you like, but in this recipe I like to use Boskoop as they have a sweet and tart taste and are nice and juicy.

In a large bowl, beat the eggs together with the sugar, vanilla sugar and a pinch of salt until foamy. This will take about 2-3 minutes. Here I recommend using a hand mixer to make sure everything is well blended.

Sift the flour and baking powder into the egg and sugar mixture and gently stir them in. Be careful not to over-stir to maintain the airiness of the mixture, this contributes to the fluffiness of the cake.

Now add the cinnamon and apple wedges and mix gently until all the apple wedges are well coated with batter.

Then spread the mixture on a baking sheet lined with parchment paper and bake for about 30 minutes, until the cake is golden brown and the apples are soft. Sometimes I stick a toothpick in the middle of the cake to see if it's done. If nothing sticks to the toothpick, the cake is done.

Allow the apple pie from the tray to cool slightly before serving and dust with powdered sugar. It tastes wonderfully fresh and still slightly warm.