Wednesday, July 17, 2013

Italian Apple Cake

Italian Apple Cake
(6 servings)


1 ½ lb. Golden Delicious Apples, peeled, cored and thinly sliced
1 large Fresh Lemon, zested and juiced
4 large Fresh Eggs
¾ cup Sugar, sifted (plus extra for sprinkling just before serving)
1 ¼ cup All-Purpose Flour
1 tsp. Baking Powder
1/8 tsp. Salt
½ cup Butter, melted (plus extra for greasing pan)
serve with whipped cream


Brush the extra melted butter into a 9 inch spring-form pan and then cover the bottom of pan with parchment paper and set aside. In a large mixing bowl combine eggs, sugar and lemon zest using a hand-held mixer until thick and beaters leave a trail. Sift half of the flour, all the baking powder and salt into egg mixture. Using a large metal spoon fold the flour into the mixture. Now drizzle the melted butter around the side of the bowl and gently fold into mixture. Sift remaining flour into bowl and fold gently. Now add the apples and again fold gently. Spoon mixture into the spring-form pan and bake 40 minutes in a preheated 350 degree oven or until a knife inserted into middle comes out clean. Set pan on a wire rack and let settle for 10 minutes. Then invert it on the rack to cool some more (10-15 minutes). Turn upright, remove from spring-form pan and place on a serving platter. Sprinkle with a little sugar and then cut into 6 pieces for serving. Top or place beside cake the whipped cream and serve.

Note: I prefer ice cream to the whipped cream. Each to their own opinion. This cake is much better served warm.

Ideas for Future Efforts

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