Traditional Italian cake, perfect for breakfast with milk or coffee, but it's nice also at the end of the meal with a dessert wine. This recipe has been adapted to the traditions of Tuscany, because instead of butter you will find extra virgin olive oil, that is very common in many Tuscan cakes recipes.
Ingredients
3 big apples
1 lemon juice
300g. sugar
300g flour "00"
200g olive oil
3 eggs
125g. milk
1 tablespoon cinnamon
1 tablespoon brown sugar
1 sachet vanilla
1 sachet cake yeast
icing sugar
Preheat the oven at 180°, peel and slice apples, cover with lemon juice.
Beat sugar with oil for a few minutes, add the eggs and continue to work until the mixture is puffy. Pour the sifted flour with baking powder, cinnamon, vanilla and milk.
Beat until the mixture is creamy. Grease with butter and flour the ring mold, spread few tbs of mixture and cover with apple slices drained from lemon juice, repeat with the second layer, then cover with a third layer of dough and cover with apples, sprinkle with brown sugar and cinnamon.
Cook for about 50 minutes, before removing from the oven do the toothpick test (if it is still wet cook until it is completely dry).
Serve warm with cream or ice cream, ideal with a dessert wine as Aleatico passito.
Beat until the mixture is creamy. Grease with butter and flour the ring mold, spread few tbs of mixture and cover with apple slices drained from lemon juice, repeat with the second layer, then cover with a third layer of dough and cover with apples, sprinkle with brown sugar and cinnamon.
Cook for about 50 minutes, before removing from the oven do the toothpick test (if it is still wet cook until it is completely dry).
Serve warm with cream or ice cream, ideal with a dessert wine as Aleatico passito.
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