Photo: Marina Oliphant
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Ingredients
- 125ml milk
- 50g caster sugar
- 2 tsp grated lemon rind
- 50g plain flour
- Pinch of salt
- 4 eggs, beaten
- 1 tbsp dark rum
- 1 large green apple
- 1 tbsp butter
- 2 tbsp flaked almonds, toasted
- Icing sugar for serving
Method
Combine the milk, sugar and lemon rind. Add the sifted flour and salt and beat well to a smooth batter. Beat in the eggs and rum.
Peel, quarter and core the apple and slice very finely. Melt the butter in a medium-size non-stick frying pan, and cook the apples for 5 minutes or until softened. Pour the batter over the apples, and cook gently for 4 minutes, drawing the batter in and tipping the pan so the excess has a chance to cook. When set and golden underneath, cover with a large plate and turn over. Add a little extra butter to the pan, slide the frittata back in and cook for 2 minutes until set and golden.
To serve
Turn out onto a warm platter and cut into portions. Scatter with toasted almonds, dust with icing sugar, and serve hot.
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