INGREDIENTS FOR 1 CAKE
Golden apples no. 3 (600 g)
Plain flour g 330
Eggs no. 4 (240 g)
Sugar 225 g
Butter 225 g
Milk 100 g approximately
Baking powder no. 1 packet (16 g)
Grated lemon peel no. 1 (3 g)
Vanilla bean no. 1
Fine salt 1 g
WHAT YOU’LL NEED IN YOUR KITCKEN
False bottom cake mould
Follow These 4 Steps to Start
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Cream the butter with the sugar, vanilla seeds, grated lemon peel, the baking powder and the salt. Add the eggs and flour.
Add enough milk to obtain a batter that will fall heavily from the mixing spoon.
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3 of 4
Pour into a previously buttered and floured false bottom cake mould. Peel and slice the apples, then distribute the slices all over the surface of the batter.
Bake at 170 °C (338 °F) for approx. 45 minutes. Cool, sprinkle with icing sugar and serve.
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The cook’s secrets
The apple cake will make a nice impression on guests if you serve it whole. When you distribute the apple slices, be careful to cover as much of the cake surface as possible; otherwise, you may end up with slices that have no apple! To avoid this problem, you can make the cake in different ways, without changing the ingredients or the quantities. You can distribute the diced apples on the surface; or you can mix half the apples into the batter and decorate the surface with the other half arranged in a radial pattern; or you can place the sliced or diced apples only on the surface.
Instead of apples, you can also use other types of fruit such as pears, peaches, pineapple, bananas, berries and currants, etc. If you do use apples, they don’t have to be Goldens; you can choose any type depending on availability. You can also serve a crème anglaise sauce with the cake.
Golden Apple: an American apple variety discovered in 1891, later diffused throughout the world. It has a round shape, golden yellow skin, crisp juicy pulp and a slightly acidic taste. In Europe, it usually ripens in the months of September and October. It is one of the most cultivated varieties in Italy, especially along the Alpine foothills.
Plain flour: soft wheat flour is obtained by milling Triticum aestivum and it is classified by the so-called “degree of sifting”, determined by the quantity of flour, expressed in percentage, obtained by milling 100 kg of raw material. A lower “degree of sifting” or approximately 70-75% indicates a purer flour, that is with lower bran content. Based on this parameter, Italian flour is classified as follows (from the purest to wholemeal), obtained by milling the whole grains:
- ordinary flour (type 00 flour);
- type 0 flour;
- type 1 flour;
- type 2 flour;
- wholemeal flour.
Creaming butter: to be able to cream butter, the butter must be at room temperature so it should be removed from the refrigerator at least two hours prior to use. When the butter is soft to the touch, it is ready for creaming. If time is short, you can soften diced butter in the microwave over with a quick 10-second burst of energy. Then use a whisk or an immersion blender at the lowest speed to work the butter until it becomes creamy and the colour begins to whiten. At this point, begin to add the sugar little by little to facilitate the inclusion of air bubbles that will make the batter soft and lightweight, ensuring better rising of the cake. After adding in all the sugar, step up the speed of the blender, but shut it off when the mixture turns white and has doubled its volume.
How Much Do You Know…?
Apple cake can be conserved:
If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas (George Bernard Shaw)