I look forward to the change of seasons and can’t wait to go the weekend farmers’ market to stock up on fall fruits and vegetables. As much as I am a huge fan of those glorious summer tomatoes, I am more than ready to move on to soups and stews and anything with apples.
Since my return form Lucca I’ve been thinking a lot about the Italian way with baked goods. You can certainly can find a cake with frosting and creamy fillings, but for the most part their desserts tend to be more understated and less sweet. I’ve been craving a cappuccino with slice of apple cake and so I turned to Jul’s Kitchen where I knew I’d find just what I was looking for.
I’m giving you the recipe as it was on Jul’s blog. Rather than convert the measurements from metric I used a food scale which I find a lot more reliable. This cake is exactly what I had hoped-not too sweet, but moist and full of apple flavor. I particularly like the addition of chopped apples in the batter.
Italian Apple Cake
1 lemon, zested
170 g of sugar
150 g of butter (5 oz., melted)
200 g of flour
1 packet of baking powder (17 g)
Preheat oven to 180°C. (400 F)
Peel and core the apples. Dice two of them and slice the rest of the apples. Put the diced and sliced apple into two different bowls and season them with a tablespoon of sugar, the juice and the grated peel of one lemon.
Whip the egg yolks with the sugar until creamy, then stir in the melted butter and gradually mix in the flour sifted with the baking powder. Stir in the diced apples.
Beat the egg whites until stiff peaks form and gently fold them into the batter.
If the batter is too thick, you can add a dash of warm milk. (I needed to add about 2 tablesloons milk)
Pour into a 24 cm (9″) greased and floured cake tin and arrange the sliced apples on the surface, in concentric circles.
Bake in preheated oven for 45 minutes, until it is golden brown on the surface. Serve: 8
October 14, 2013 at 9:19 pm
Although I really enjoy your posts, and especially the recipes you share, this one – Italian Apple Cake – looks wonderful, however, I would really like the recipe to be more user friendly in that the measurements be in American measurements, rather than those which appear, and not sure if this is not too much of an imposition or even possible to do? [I’m Diane’s friend – Jill]
October 17, 2013 at 1:40 am
Jill-I really find that using a scale is the best way to go rather than trying to convert the measurements into cups/ounces.
October 17, 2013 at 7:41 pm
I might need a better scale, and will give it a try, after it cools down a bit. Thanks!
October 17, 2013 at 10:47 pm
Jill-I don’t have an actual “kitchen scale” but have been using a digital one that works pretty well. At some point I should probably get a better one!
October 15, 2013 at 2:27 am
Sounds just right for me as I prefer not too sweet Lyn
October 17, 2013 at 1:39 am
Lyn-you should try it. It really reminds me of a cake I ate in Italy.
October 16, 2013 at 9:52 pm
These kinds of cakes are my favorites, too! Your cake turned out beautifully and it’s so pretty and inviting! These Italian simple cakes always remind me of my mom 🙂 She still makes apple cake for one of my daughters because it’s her favorite! And she’s 81! That’s what Italian Nonna’s are for! In fact, whenever we go to Italy, she makes sure to bring home some Lievito Bertolini!
October 17, 2013 at 1:43 am
Tesoro Treasures-thank you for the sweet compliment! I love that it reminds you of your mom. You are certainly right about nonnas! I actually used Lievito Bertolini that a friend had given me-I wish I had brought some more home with me.
October 24, 2013 at 8:45 pm
That is TOO funny, as I just read her blog post and loved that cake…
October 25, 2013 at 2:05 pm
Our Kitchen Inventions-this recipe isn’t the one that she just posted but from a while back. I am going to try the most recent recipe too.
January 6, 2014 at 11:13 pm
The recipe sounds great. Do you have a preference for what type of apple?. I have a lot of Granny Smith’s right now, but didn’t know if they would be too tart and not recommended
January 7, 2014 at 3:49 pm
Morgan-I think the granny smith would be fine.
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