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I'm a complete baking noob so just follow the instructions listed in a recipe.

Today I wanted to make a french apple cake. The recipe looked weird but I did as requested. It was a complete disaster!

It called for 300 grams of flour but only 1 egg and 80 grams of butter. I ended up with rubble as in a crumble topping.

In order to not waste the ingredients I added another egg and some milk to something resembling a batter to fold the apple chunks through. 

It was a French apple cake from New French Table by Emily Roux.

Any thoughts?

Thanx

I have emailed Emily and hope we will get a correction from her. Meanwhile, looking at Dorie Greenspan's Marie-Hélène's apple cake from Around My French Table (one of the most popular recipes on EYB) she has 102g flour, 2 eggs and 115g butter. French apple cake from Isolation Baking by Jamie Schler (this whole book is available for free on EYB) has 170g flour, 4 eggs, 3 tbl oil and 4 tbl milk (no butter). Very different proportions of dry to wet ingredients than in New French Table.

Thanks!

Emily did reply and it seems the quantity of flour should be 150g. I have added an errata on the recipe listing.