Autumn Apple cake (Torta di mele)

The pear variant, this one made by Lauren Schiller from this recipe

Pre-heat oven to 180C

Cut 2 good eating apples into 1cm slices. Put them in a bowl with juice of a lemon and a tablespoon of sugar, mixing them to cover

Melt 4 oz butter/baking marge

Add it to 5 oz sugar in a different mixing bowl, whisk. Add 3 eggs, whisk. Add 150ml full fat milk, whisk some more.

Fold in 8 oz SR flour and 2 oz semolina, plus half the apple slices and all the lemon juice. (It will seem disgusting at this point, but persevere, pressing out any bad lumps with the spoon. It’ll be fine.)

Pour into a quiche dish (or big flat pie pan). Arrange the remaining apple slices prettily on the top, pushing them half in. Pour any leftover drops of lemon juice on the apple slices.

Bake for a precise hour until well risen, browned, and springing back. Good hot or cold, can be served with cream or whatever, works as cake or dessert. Not sweet, but that is a plus.