The apple cake is a classic Italian dessert, one of the most famous springform pan cakes! This recipe is perfect for Sundays breakfast or afternoon breaks, a joy for kids, delicious and healthy! I love to garnish my Italian apple cake with sliced almonds and crumbled amaretti snaps, but ginger snaps and any dried fruit are a decent option as well.
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- 3 eggs
- 5 apples (best if Reinette or Golden Supreme)
- 1 big lemon
- 3/4 cup (170 g) caster sugar
- 21/3 cups (300 g) all purpose flour
- 6 amaretti snaps (alternatively ginger snaps)
- 2 tbsp sliced almonds
- 4 tbsp (60 ml) whole milk
- 8 tbsp (120 ml) sesame oil
- 3 tsp (15 g) baking powder
SLICED APPLES
First, peel 3 apples and cut them into quarters. Discard the seeds and cut the quarters into thin slices.
FLUFFY MIXTURE
Grate the yellow part of the skin of the lemon and pour it into a bowl along with the sugar. Crack the eggs and pour them into the same bowl. Beat the mixture with an electric hand mixer until fluffy and pale yellow. Now, add the milk and the sesame oil, and beat until consistent. Eventually, add the apples slices and stir well.
ITALIAN APPLE CAKE
Pre-heat the oven on 350° F.
Pour a drop of sesame oil into a springform pan. Daub the oil on the whole inner surface of the pan, then pour a couple of tbsp of flour and shake the pan spreading it until all the surface of the pan is covered with a thin white film. Discard the flour in excess. Now pour the Italian apple cake mixture into the pan and spead it evenly. Finally garnish the cake with crashed amaretti or ginger snaps, sliced almonds and peeled and sliced apples, as your fantasy suggest.
Bake 50/60 mins depending your oven on 350° F.
SERVING THE ITALIAN APPLE CAKE
Once the apple cake is ready, let it rest until reach room temperature before turning it out.
TAKE A LOOK AT THIS
ITALIAN PASTRY CREAM TART (Torta della Nonna)
PRINTABLE VERSION
- 3 eggs
- 5 apples (best if Reinette or Golden Supreme)
- 1 big lemon
- 3/4 cup (170 g) caster sugar
- 21/3 cups (300 g) all purpose flour
- 6 amaretti snaps (alternatively ginger snaps)
- 2 tbsp sliced almonds
- 4 tbsp (60 ml) whole milk
- 8 tbsp (120 ml) sesame oil
- 3 tsp (15 g) baking powder
- SLICED APPLES
First, peel 3 apples and cut them into quarters. Discard the seeds and cut the quarters into thin slices. - FLUFFY MIXTURE
Grate the yellow part of the skin of the lemon and pour it into a bowl along with the sugar. Crack the eggs and pour them into the same bowl. Beat the mixture with an electric hand mixer until fluffy and pale yellow. Now, add the milk and the sesame oil, and beat until consistent. Eventually, add the apples slices and stir well. - ITALIAN APPLE CAKE
Pre-heat the oven on 350° F.
Pour a drop of sesame oil into a springform pan. Daub the oil on the whole inner surface of the pan, then pour a couple of tbsp of flour and shake the pan spreading it until all the surface of the pan is covered with a thin white film. Discard the flour in excess. Now pour the Italian apple cake mixture into the pan and spead it evenly. Finally garnish the cake with crashed amaretti or ginger snaps, sliced almonds and peeled and sliced apples, as your fantasy suggest.
Bake 50/60 mins depending your oven on 350° F. - SERVING THE ITALIAN APPLE CAKE
Once the apple cake is ready, let it rest until reach room temperature before turning it out.
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