Lemon-Apple Meringue Cake

Adapted from The Italian Country Table


1 c plus 3 T all-purpose flour

1 c whole wheat flour

1-1/2 plus 3 T c sugar

3/4 c cold butter, cut into small pieces

pinch of salt

3/4 c milk

2 eggs

1 t vanilla

zest of one lemon

1 T baking powder

2 large Cortland or other New England apples, cored and cut into small pieces

4 egg whites

Preheat oven to 375ºF. Grease and flour a 9-inch springform pan.

In large bowl, rub together 2 c flours, 1-1/2 c sugar, butter, and salt with fingers until crumbly. Remove 1 c and press over the bottom and along the sides of the prepared pan.

Make a well in the remaining flour mixture. Add milk, 2 eggs, vanilla, lemon zest, baking powder, and the remaining 3 T flour. Blend with a whisk without incorporating the flour.

With a wooden spoon, stir in the flour until well blended but still a little lumpy. Fold in the apples, then scrape batter into pan.

In a separate bowl, beat egg whites with an electric mixer until foamy. Add remaining 3 T sugar and beat until whites start to stand in peaks. Spread over batter.

Bake 65-75 minutes, until knife inserted in the middle comes clean. Cool on a wire rack for 30 minutes.

Slip off sides of pan to finish cooling.