MEERA SODHA’S RECIPE FOR LIMMAT’S APPLE CAKE | MEERA SODHA RECIPES

Meera Sodha, writing in The Guardian’s food column, recently praised chef Lili’s apple cake from the Limmat restaurant in Marseille. She described the cake—a one-and-a-half‑kilogram pure‑apple creation with a caramelised edge and custard‑like centre—as a taste experience that will linger for months.

According to the Food | The Guardian piece, Sodha noted that the cake is made with a minimal amount of flour, a splash of cream, a spoonful of sugar, and a couple of eggs, then baked for an extended time to achieve its signature texture. She compared the dish to other mind‑blowing foods she’s tried, inviting readers to comment on their own culinary epiphanies.

The article highlights how a simple, apple‑centric recipe can elevate a dessert to a memorable culinary highlight, underscoring the power of ingredient purity and technique in contemporary cuisine.

• Meera Sodha reviewed chef Lili’s apple cake from Limmat in Marseille.
• The cake weighs 1.5 kg and features a caramelised edge with a custard‑like apple centre.
• Sodha praised the minimalistic ingredient list—flour, cream, sugar, eggs—and the long baking time that creates its unique texture.

Read the original source for full detail available at Food | The Guardian src