For better or for worse (definitely for worse), this column is one-way. If we could talk, I’d ask you about the most mindblowing things you’ve eaten in your wild and precious life (feel free to use the comments). This year, for me, it was chef Lili’s apple cake at her restaurant, Limmat in Marseille. I’ve never had anything like it: a cake of pure apple – one and a half kilos – sliced and bound together with a breath of flour, a trickle of cream, a spoonful of sugar, a couple of eggs and a lot of time (in the oven). The result is a caramelised edge and a heavenly, scoopable, custard-like apple centre. Heavenly.Limmat’s apple cakeWant to save this recipe? Download the Guardian Feast app to add this to your collection.You’ll need a 23cm springform tin and a food processor with a 2mm slicing disc to cut the apples thinly enough. Alternatively, do this by hand with a mandoline or knife, though you’ll need to take your time to make sure the apples are thin enough.Prep 15 min
Cook 2 hrChill 4 hr+Makes 1 x 23cm cake, to serve 8-101½kg braeburn apples (about 12), peeled, cored and halved2 large eggs
100ml double cream
130g soft light brown sugar
¾ tsp baking powder
