Cakes are popular here in Italy. I am not sure I realized the few times we had come to Italy that they held such high esteem in the culinary rubric. But they are a mainstay at most cafes; usually perched on one end of the bar or even tucked behind the counter where only those in the know can ask for a slice. These are not typically layered cakes. They are most often baked in a decorative mold or a simple spring form pan. I have most often seen them with no icing though occasionally one turns up with a light glaze of some sort. They also tend to be less sweet than what we are accustomed to in the States. A particular favorite of mine is the Apple cake. Certainly this time of the year is the optimal season to make it. Here is one such recipe that I that I have adapted, through some trial and error, from a recently purchased cookbook, Roma in Cucina. Enjoy!
Apple Cake Recipe
2 ½ Apples – Golden Delicious
3 Cups Self Rising Flour
¾ Cup of Sugar
1 ½ Cups of Olive Oil (Good Quality-Extra Virgin)
¼ Cup of Milk
¼ Cup of Cream
Pinch of Salt
1) Peel and dice the apples into small pieces and toss with the juice of a lemon to prevent them from turning brown.
2) Combine the sugar and eggs and beat until well blended and creamy. Add the oil and beat once more until thick and very creamy.
3) Add the milk and cream and beat again until well incorporated.
4) Sift the flour into the wet ingredients in stages; careful to thoroughly mix all together before adding more flour.
5) Add between a ¼ and a ½ of the batter to a well buttered and floured cake pan of your choice. As per the photo I used a decorative mold but you can also use a 9” spring form pan.
6) Add ¼ of the apples and pour the rest of the remaining batter over the apples. Add the rest of the diced apples onto the top of the batter.
7) Place cake into a preheated 350° oven for 50-60 min. Test with a skewer to make sure the cake is thoroughly done all the way into the center. Remove and let cool before removing from cake mold or pan.