This cake recipe is absolutely fantastic, not only for the incredible way flavors are layered or the stunning way it looks when served on a platter, but for the surprising texture given by the semolina flour… a very subtle crunch and a surprising texture that will truly surprise you and your guests. The execution is very simple, making this recipe ideal for an impromptu Sunday afternoon snack, but presentation is so nice that cake lands itself to an elegant dining situation as well.
If you are up to experiment a bit, try this recipe with pears or try adding blackberries to it. The base itself is very versatile, just keep in account that it won’t yield much batter as apples are a big component of the cake in terms of volume… so whatever change you make in terms of fruit make sure you use the same amount of well… four apples (you can go by weight or volume).