Ingredients

6 apples; medium, tart
3 Tbsp. sugar
3/4 C. sugar
1/2 lemon; juiced and peel grated
1 1/2 C. flour; unbleached
1 Tbsp. rum
1 Tbsp. butter; to grease cake pan
3 Tbsp. confectioners’ sugar
2 lemons; medium, juiced
3 Tbsp. butter
2 egg yolks; large, divided kept separately
1 tsp. baking powder
3/4 C. milk
2 egg whites; large
1 tsp. vegetable oil

Cooking Instructions

Peel apples, cut in half and core. Give lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners’ sugar.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: