This year, for me, it was chef Lili’s apple cake at her restaurant, Limmat in Marseille. The result is a caramelised edge and a heavenly, scoopable, custard-like apple centre. Limmat’s apple cakeWant to save this recipe? Break the eggs into a large bowl, add the double cream and sugar, and whisk well. Unmould the cake from its tin, peel off the paper and place on a serving plate.