Italian Apple cake
I just made this recipe last week — it's a mix of two, again made gluten-free and with less sugar. No one could tell, but it was truly good, so I wanted to share my version, with thanks to the Italian cooks who invented it.
Method
- 1
Step 1
Heat the oven to 180 degrees top/bottom. Add cooking spray or butter to the inside of the springform tin. You can dust it with a bit of sugar for more caramelisation, or use a baking sheet instead. Prepare the apples — remove the core. Leave the skin on if you like and cut into thin slices. Add a little lemon juice so they do not colour, and set aside.
- 2
Step 2
Beat the eggs and sugar until frothy in a stand mixer, 3-4 minutes. Add the mascarpone and vanilla and incorporate both.
- 3
Step 3
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.
- 4
Step 4
Pour into your prepared springform tin 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 for 50 minutes — make sure to check that it is cooked through. Serve with vanilla ice cream in the summer.
Good to know
This recipe works very well with pears too. Just leave out some of the sugar. When mixing in gluten-free flour, be careful with the mixing. It can turn weirdly rubbery, so I am serious about 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 Asian pears with cardamom instead of cinnamon would be great as well. Let me know when you try it.
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