Peel the lemon rind, set aside. Peel the apples, core them and sprinkle them with some lemon juice to prevent them from turning brown. In a casserole melt 2 tablespoons of butter, add the apples and cook until golden, turning them over regularly. As soon as they are a golden color, sprinkle them with the sugar and lower the heat, so they can caramelize as they are cooking. In a mixing bowl, combine the eggs, the sugar and salt, whisking them to a foamy consistency. Add the lemon zest, the sifted flour and the softened (but not melted) butter. Pour the batter over the apples and bake in a moderate oven (350 F). Check the cake with the blade of a knife. Unmold while still hot. Serve warm. You can also bake this cake in an generously buttered ovenproof dish, the cake can easily be unmolded.
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6 apples
1 lemon
2 tbsp butter
3 tbsp sugar
For the pastry:
4 eggs
an equal weight to the eggs of butter, sugar and flour
