No butter apple cake
I own an old cookbook and this simple apple cake recipe is taken from there. You can use white flour or – like in this case- whole wheat (this is a special stone ground flour), but you do not have to add fats, since the humidity of apples makes it soft and fragrant.
I have a far, far, far friend who is simple and generous; she does little gestures, but each of them represents her wonderful mind. Recently, she achieved an important milestone and I decided to celebrate her success by doing something for her; so, even if I’m a long way from you Lily, each time I will cook this cake I will think of you.
Indeed, friendship is like this apple cake; made of simple and genuine ingredients.
Do you like this idea? Share it and cook for a friend or for someone you love.
White sugar g.200 (or cane sugar)
Flour g.200 (or 100g. Of white flour + 100g. whole wheat)
Lemon 1, juice and zest
Organic baking powder 16 g (1 bag) *
Maraschino liquor 1 tablespoon (optional or another liquor as you please, like Limoncello)
Cinnamon as you please
* I use a mix of cream of tartar g.10+bicarbonate g.5
Preheat the oven to 170°C, static mode. Line the baking dish with parchment paper.
Peel and core the apples, then cut into thin slices, drop into a bowl, add the lemon juice and 1 tablespoon of Maraschino.
In another bowl, beat eggs with sugar (set aside 2 tablespoons of sugar), then add the flour, milk and lemon zests. Baking powder at the end, then mix well to obtain a homogeneous batter. Drop into the baking dish, incorporate the apples at the top of the mixture, add sugar and cinnamon here and there.
Bake in the middle of the oven 40 min. Check with a toothpick to see if it is cooked through. When the cake is done, let it cool down at least 1 h before serving.
Of course, you may add powdered sugar on top.
Background music: “Sultans of swing”, by Dire Straits.