Italian Apple cake
Italian Apple cake is a staple in every family. Soft and moist is the perfect winter cake!
The recipe for the authentic Italian apple cake actually does not exist. At this point I think you know why already. Italy’s families have so many different traditions that each one has its own recipe. So what is authentic for me, might not be the correct recipe for another. I know that’s quite obsessive. But Italians are very keen about their food.
Regional varieties of apples
Apples are widely produced from north to south. The biggest producer is Trentino Alto Adige, that is very famous for the endless apple orchards.
There are also several types of apples that are native to specific regions. For example there were 14 ancient varieties only on the slopes of mount Etna. Of those 14 ancient varieties, only four remain today: the cola, gelato cola and cirino.
For the most part, the Etna apple is cultivated according to organic farming criteria on land between 700 and 1500 metres above sea level on the slopes of Mount Etna.
Then you can find pink apples from the Marche region. They are cultivated particularly between 450 and 900 metres above sea level: from the foothills to the Apennine valleys and the slopes of the Sibillini Mountains. This ancient variety was about to be lost, since it’s not big, and shiny as the most renowned ones, people slowly left that crop for something more profitable. Then the mountain community revive this crop that is now part of the Slow Food safeguard list.
Another very famous apple variety is the annurca. This apple is not only delicious but has a ton of health properties. This variety too risked the extinction. Then it has been saved and it has now the IGP certification (protected geographical identity). It is cultivated in some areas in the Campania region. This apple has a lot of nutritional properties. It is rich in polyphenols, has a high water content (approx. 84%), and contains vitamins and minerals (potassium, calcium, magnesium, manganese, iron and phosphorus). Last but not least provide a good amount of fibre.
Italian Apple cake: how to choose the apples
Most apple varieties are suitable to make a cake, however usually it’s best to use a tart variety. Braeburn and Royal gala are a good example. But you can also use golden or other local variety you may be able to find in the farmer’s market. I would not use the Green apples though. They’re too tart for this kind of cake. To make an Italian apple cake, a good firm and crunchy apple is perfect. This way it won’t become mushy and you’ll still feel the bite.
Ingredients for Italian apple cake
Alongside a good variety of apples, you will need some other ingredients to make your cake taste even better, and some are very useful to sensibly reduce the sugar content.
- Raisins: I love raisins with apples. They not only give a nice complex taste to the cake but also add the sweetness. But the sweetness is paired with a lot of fibers and also ellagic acid from the outer skin of the fruit.
- Walnuts or almonds: adding walnuts or almonds to your cake, not only add taste but also a lot of fibers and minerals.
- Lemon zest and juice: just a small amount of lemon zest can totally change the flavor of your cake. The lemony taste goes very well with the apples and the juice prevents them from browning. Also the lemon juice added to the cake batter, interacts with the baking powder and helps with the rising of the cake.
- Marsala: I love to add a tablespoon of marsala to “marinate” the apples. Its classic mellow taste makes the apple taste better. Moreover you won’t get any of the alcohol, since it will evaporate during the baking process.
- Flour and eggs: last but not least the quality of both the eggs and flour makes all the difference. When you use a good organic flour and eggs form pasture raised chickens the health value of your cake goes through the roof. Industrial eggs contain antibiotics and whatnot, and low quality flour contain glyphosate or other pesticides. Do you really want to eat all that?
How to store your cake
This classic recipe will keep for 5/6 days at room temperature, however if it’s too hot the apples may spoil. So if you make an apple cake in summer and in hot climates I highly recommend to keep it the fridge. You may reheat the slice for a few minutes in the oven before eating.
You can also freeze the cake but the apples on the top will become more mushy when thawed. The recipe is for a 9x9inch tray, not too big actually. That’s a good size especially if you do not have a large family and will eat the cake in a matter of 4/5 days.
Italian Apple cake
Ingredients
- 230 gr flour
- 3 eggs
- 80 ml oil
- 120 ml milk
- lemon zest
- 3 medium size apples
- 10 gr baking powder
- 80 gr sugar
- 30 gr walnuts
- 40 gr raisins
- zest of one lemon
- lemon juice
- 1 tbsp marsala or sherry
- spices to taste cinnamon, nutmeg, cloves
Instructions
- Pre-heat the oven to 180°C fan (375°F) . Brush the tray with some butter and then dust with flour.
- In a bowl mix the flour and the baking powder.
- Cut the apples and put the slices into a deep dish. Squeeze some lemon on top, add the spices and the marsala. Let it sit while you prepare the batter.
- Separate the yolks from the egg whites. Whisk the egg whites until they from stiff peaks.
- Add the sugar, milk, lemon zest, oil and a tablespoon of lemon juice to the egg yolks. Mix well with a whisk or with an electric hand mixer.
- When all the ingredients are well mixed, add 1/3 of the flour and mix until incorporated.
- Fold in gently 1/3 of the egg whites, then repeat until both flour and egg whites are all mixed.
- Add the raisins and walnut and mix gently.
- Spread half of the batter into the tray and then cover with half of the apples.
- Add the remaining batter and then cover with the apple slices.
- Dust with some sugar and then bake for around 45 minutes.
- Check the cake after 40 minutes, every oven is different so you might want to keep an eye on the cake to avid over cooking.
- Once cooked let it rest on a wire rack for at least 10 minutes. You can serve it with some cream on top or a vanilla ice cream, but I find it perfect as is!
Other Italian desserts you might want to try
