Time to cook
50 minutes traditional oven at 180 degrees.
Italian Apple cake
I just made this recipe last week- it’s a mix of 2- again and made gluten-free and with less sugar. Noone could tell, but it was truly good, so I wanted to share my version, with a thanks to the Italian cooks who invented it.
Please also note, mine did not look like this- I borrowed the picture until I repeat the cake in my kitchen- with a huge thanks to the petite chef.
3 apples- I like Jonna Gold
3 medium eggs
1/2 Cup of sugar
1/4 tsp salt
1 tbsp + 1 tsp of baking powder
1 tsp of cinnamon
250 g mascapone- room temperature
1 vanilla bean
1 1/2 cups of gluten-free flour mix for cakes
1 tsp of Xantham gum if needed
For the top:
1 extra apple cut in thin slices
2 tbsp brown sugar
Heat the oven to 180 degrees top/bottom.
Add cooking spray or butter to inside of spring form. You can dust off with a bit of butter for more camelarisation or use a baking sheet instead
prepare the apples- remove the core. Leave the skin if you like and cut into thin slides. Add a bit of lemon juice so they do not color and leave.
Now beat Eggs and sugar until frothy in a stand mixer- 3-4 minutes. Add the mascarpone and vanilla and incorporate both.
Sift your dry ingredients and once mixed add them to the wet little by little. Do this by folding rather than beating. Then add the apples and incorporate well.
Pour in your prepared spring form and decorate with the thin slices of the last apple (no core and again I keep the skin on) and sprinkle with brown sugar. Bake in the oven for 50 minutes ( make sure to check that it is cooked through)
Serve with vanilla ice cream in the summer.
This recipe works very well also with pears. Just leave out some of the sugar.
When mixing in gluten-free flour careful about the mixing. It can turn weirdly rubbery, so I am serious about the folding instead of using the mixer for this step. I had to start all over again.
Enjoy the cake- as usual the limit is only your imagination- I am sure the Asian pears with Cardamon instead of cinnamon would be great as well. When you try let me know.