Hello! Wanna have some cake?
Oh man, it’s totally cake o’clock right? Here the weather is cool, the sugar cravings have kicked in and cake sounds like just about the best thing in the whole world. This beautiful Tuscan Apple Cake will do just the thing, right? Put the kettle on. It’s cake time.
Tuscan Apple Cake
4 large red apples
2 tbsp lemon juice
240 g (8.5 oz) unsalted butter, softened, diced
330 g (11.5 oz) sugar
2 tsp vanilla extract
zest of 2 oranges
600 g (21 oz) plain flour
4 tsp baking powder
1⁄2 tsp salt
2 tsp ground cinnamon
330 ml (12 oz) milk
2 tbsp sugar
icing sugar (confectioners’ sugar), for serving
♥ Preheat oven to 170°C (340°F). Grease and line a 24 cm (9.5 in) springform tin with baking paper.
♥ Halve and core the apples and cut crossways into 4 mm (0.15 in) slices. Toss with the lemon juice and set aside.
♥ Put the butter, sugar, vanilla and zest into the bowl of an electric mixer. Beat until light and creamy.
♥ Add eggs, one at a time, beating well in-between additions.
♥ Combine the our, baking powder, salt and cinnamon in a bowl. Add half to the butter mixture with half the milk. Fold through, then add the remaining our mixture and milk and fold through to create a smooth batter.
♥ Pour the cake batter into the prepared tin. Starting from the center, arrange the apple slices in a flower-like pattern, with petals (apple slices) facing up. They should be pushed in about halfway. Sprinkle with the extra sugar.
♥ Cook for 60 minutes, or until cake is cooked and apples are dark golden. Check on the apples from around 45 minutes cooking time, if they are looking as if they are getting too dark, cover with foil and continue baking until the cake is cooked through.
♥ Allow to cool in the tin before removing and dusting with icing sugar to serve.
This recipe is from the beautiful new cookbook by Liliana Battle, Food For Sharing Italian Style. It’s all about beautiful food made for sharing with loved ones. It includes all sorts of shareable meals, from pastas, to desserts and beyond.