A quick and simple Italian apple cake from ” Twelve: A Tuscan Cookbook” by Tessa Kiros. Its best made on the day you want to eat it as it does not keep well. If you like you can add a couple of Tablespoons of Vin Santo or another liquer to the batter. Serve on its own or with fresh whipped cream.
Ingredients
- 3 medium Golden Delicious Apples
- a little lemon juice
- 2 free range eggs
- 100 g caster sugar plus 25g for sprinkling
- 1 tsp vanilla essence
- 200 g plain flour plus a little extra for greasing the tin
- 2 tsps baking powder
- 125 ml milk
- 3 tbsps olive oil
- 25 g butter plus a little extra for greasing
Servings:
Instructions
- Preheat the oven to 180 C, Gas 4. Peel and core the apples then cut them in half. Cut the halves into 5 mm slices. Sprinkle them with a little lemon juice.
- Whisk the eggs with the 100g of sugar and the vanilla in a bowl until thick and creamy . Sift in the flour and baking powder and mix to incorporate.
- Add the milk and the olive oil and stir to make a smooth batter.
- Butter and flour a 24cm cake tin and pour in the batter which will spread to cover the bottom. Pat dry the apple slices and arrange them on top of the batter.
- Sprinkle with the remaining sugar and dot with the butter.
- Bake for about 45 minutes or until the top is golden. The cake inside should be moist and spongy.
- Serve warm or at room temperature.
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