Instructions
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Prep the Apples: Peel, core, and dice your apples into small, uniform cubes (about 1cm). Some people prefer thin slices, but cubes give you that “puffy” texture seen in your photo. Toss them with a little cinnamon if you like.
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Whisk the Eggs: In a large bowl, beat the 3 eggs and sugar until pale and frothy. This airiness is key to the “melt-in-your-mouth” texture.
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Combine Wet & Dry: Stir in the milk and vanilla. Gradually fold in the flour, baking powder, and salt until you have a smooth, thin batter.
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The Mix: Fold the diced apples directly into the batter. It will look like there are “too many” apples and not enough batter—that is exactly what you want!
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Bake: Pour the mixture into a square baking pan lined with parchment paper. Bake at 180°C (350°F) for about 35–45 minutes, or until the top is golden brown and a toothpick comes out clean.
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Finish: Let it cool slightly, then dust generously with powdered sugar before slicing.
A Pro Tip for the Texture
If you want it extra creamy (almost like a flan), use warm milk when mixing your batter. This helps the flour hydrate faster and creates a more tender crumb.
