Italian cuisine · Breakfast & Eggs

Italian Apple Cake

Juicy Italian apple cake packed with fruit, lemon zest and very little batter, dusted with powdered sugar.

Ingredients · for 8 servings

• 1 kg tart apples
• 200 g flour
• 150 g sugar
• 3 eggs
• 100 g butter
• 150 ml whole milk
• 1 packet baking powder
• 2 organic lemons
• 2 tbsp powdered sugar for dusting
• 1 pinch salt

Instructions

1. Preheat the oven to 180 °C top/bottom heat and grease a 24 cm springform pan and line it with parchment paper.
2. Peel the apples, quarter, core and cut into 3 mm thin slices, immediately mixing them with the juice of one lemon so they stay pale.
3. Melt the butter and let it cool; whisk the eggs with the sugar, the salt and the zest of both lemons for 5 min. until pale and foamy.
4. Stir in the melted butter and the milk, then sift the flour and baking powder over the top and fold in only until no more flour is visible.
5. Fold two-thirds of the apple slices into the batter, pour everything into the pan and arrange the remaining slices in overlapping circles on top.
6. Bake for 50–55 min. until a skewer inserted into the center comes out clean, let the cake cool in the pan and dust with powdered sugar before serving.