Venetian Apple Cake
Most Venetian families will have a recipe for apple cake that their nonna or grandmother used to make; a simple recipe, using pantry ingredients, that can be whipped up in a short time. This is one such cake. I like to use tart green apples, which balance the sugar nicely, and sprinkle a good teaspoon of cinnamon on top. The cake remains moist for days—although it will probably have all disappeared by then. . .
Serves 10–12
Ingredients:
- 4 tart apples
- Juice of 1 small lemon
- 3 eggs
- 5½ oz. caster (superfine) sugar, plus 2 tsp. extra
- 1 c. plain (all-purpose) flour
- 1 oz. cornflour (cornstarch)
- 1 scant tsp. baking powder
- Pinch of salt
- 2¾ oz. unsalted butter, softened
- 1 tsp. natural vanilla essence
- 1 tsp. ground cinnamon
Print Recipe
Instructions:
-
Preheat the oven to 350°F conventional. Line the base and side of a 9 in. cake tin with a removable base.
-
Peel and core the apples and cut them into quarters, then cut each quarter into four or five slices, depending on how big the apple is. Place in a bowl, add the lemon juice and toss so the slices are coated (this will prevent them turning brown). Set aside while you prepare the batter.
-
Beat the eggs and sugar with an electric mixer until the mixture is pale and fluffy. Place the flours, baking powder and salt in a bowl and whisk briefly. Fold the dry ingredients into the egg mixture until well incorporated, then add the butter and vanilla and fold until well combined.
-
Divide the apple slices into two portions: one of about 9 oz. and the other of about 5½ oz. Cut the larger portion of apple slices in half, then fold them into the batter, including any juice from the bowl. Leave the remaining 5½ oz. apple slices uncut and set them aside.
-
Spoon the batter into the prepared tin and smooth the surface. Arrange the remaining apple slices in a circular pattern on top of the cake, pressing them down gently so they partially sink into the batter. Sprinkle with the cinnamon and the extra sugar.
-
Bake for 50 minutes or until the top of the cake is golden and a skewer inserted in the middle comes out clean. Serve warm or at room temperature.
