← Nouns Cooking · Italian

Ingredients

• 3 apples (about 700 g)
• 1 lemon, zest and juice
• 3 Eggs, at room temperature
• 150 g Sugar, plus 1 tbsp for the top
• 100 g Butter, melted and cooled
• 100 ml Milk, at room temperature
• 250 g plain flour
• 3 tsp Baking powder
• ½ tsp Cinnamon (optional)
• 1 pinch Salt
• 1 tbsp Icing sugar, to dust (optional)

Method

1. Heat the oven to 180°C (350°F). Butter a 24 cm springform tin and line the base with baking paper.
2. Peel, core and thinly slice the apples, then toss them with the lemon juice so they don’t brown.
3. Beat the eggs with the sugar for 5 min until pale and fluffy. Beat in the melted butter, milk and lemon zest.
4. Sift in the flour, baking powder, cinnamon and salt and fold until just smooth. Fold in two-thirds of the apples.
5. Pour into the tin, fan the remaining slices over the top and sprinkle with the extra sugar.
6. Bake for 45–50 min, until golden and a skewer in the centre comes out clean. Cool in the tin for 20 min, then dust with icing sugar.

Tips

• Use firm, tart apples such as Granny Smith, Braeburn or Pink Lady; they hold their shape.
• Keeps for 2–3 days under a cake cover; it gets moister as it sits.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Marcellina in Cucina