Apple cake

Name: Apple cake
Ingredients: 85 g granulated sugar; 2 large eggs; 90 g type 00 flour; 1/4 sachet baking powder; 1/8 teaspoon salt; 60 ml milk; 30 g butter; 3 medium apples; 2 tablespoons oil; 40 g granulated sugar; 1/2 teaspoon cinnamon; 1 tablespoon icing sugar (optional)

Dessert - Apple cake by Elisabeta M. - Recipia

Apple cake has a thin sponge with milk and butter in the batter, and grated apples sandwiched between the two layers. It’s cut into eight pieces and usually served with coffee once cooled; the sponge stays soft, while the tart apples keep the filling from tasting too sweet. I choose firm apples because they grate cleanly and don’t turn to purée straight away. Preparation: 20 minutes. Cooking: 28-35 minutes. Resting: 30 minutes. Total time: 78-85 minutes. Servings: 8. Approximately 215 kcal and 3 g protein per serving.

Ingredients

For the sponge

85 g granulated sugar
2 large eggs
90 g type 00 flour
1/4 sachet baking powder
1/8 teaspoon salt
60 ml milk
30 g butter

For the apples

3 medium apples
2 tablespoons oil
40 g granulated sugar
1/2 teaspoon cinnamon

For dusting

1 tablespoon icing sugar (optional)

Preparation

1. Beat the eggs with 85 g granulated sugar on the mixer’s highest speed until fluffy and pale, and the sugar has dissolved. 2. Sift the flour and mix it with the baking powder and salt. In a small saucepan, heat the milk with the cubed butter for 3-5 minutes, stirring until the butter melts; the milk should be hot but not boiling. Gradually pour it over the flour and stir gently. 3. Pour the batter into a small oven tray lined with baking paper and level it out. Bake at 180°C for 10-15 minutes, until the surface is set and lightly browned. Turn off the oven and leave the sponge to cool inside for 30 minutes. 4. Peel and grate the apples. Heat the oil in a frying pan, add the apples and 40 g granulated sugar, and cook for about 10 minutes, until the juice has reduced. 5. Add the cinnamon to the apples, stir, and keep the pan on the heat for another 5 minutes; the filling should have no visible juice. 6. Cut the cooled sponge into two equal pieces. Spread the apples over one half and cover with the other. 7. Dust with icing sugar, if you like, then cut into eight equal pieces.

Notes

A coarse grater leaves strips you can feel in the filling; very juicy apples may need to cook for longer than 10 minutes, until the juice has reduced. Sweet apples need less sugar: start with 25 g in the pan, not 40 g. It’s easy to rush the cooling time, and putting the filling on a hot sponge can make it shift when you cut it. I prefer to leave the apples in thicker strips rather than grate them finely. This amount is for a small electric-oven tray; for a large tray, double all the quantities. Covered, the cake keeps in the fridge for up to 3 days. Contains gluten, eggs and dairy; a slice goes well with unsweetened coffee.