Don´t tell but I have been know to eat as many as three pieces at a time, with ice cream!
The amazing part of the cake is not the soft, buttery cake itself but the layer of apples which when baked turned into a tangy compote with compliments the sweetness of the cake like nothing else. Marina serves it with a scoop of cool vanilla ice cream while the cake is still warm, though my advice is, if you have an ice cream maker, I would throw in some vanilla yogurt and have that instead, the tang of frozen yogurt blends beautifully with the apple compote and the crumbly sponge underneath and only takes about 15 minutes to whip up.
Argentine Apple Cake a la Marina
3/4 cup butter, at room temperature
1/2 cup sugar
juice and zest of 1 lemon
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
2 green apples
Whisk the butter until soft with the sugar. Add eggs 1 at a time, along with the lemon zest. Add in the milk. Whisk together all of the dry ingredients and then add slowly with the wet ingredients until only just mixed.
Spoon the cake batter into a buttered cake dish. Slice the apples very thinly and remove the skin. Toss with the lemon juice and then layer over the cake. Bake at 350 for 1 hour, or until the apple is golden and a knife inserted comes out clean.