With its sweet, caramelised edge and soft, creamy apple centre, you’ll be thinking about this cake for months after the first bite

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. Continue reading…
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