A simple, rustic apple cake that anyone can make. Can be served as it is or with sabayon sauce or a scoop of vanilla ice cream. Goes down well with a glass of Vin Santo, a perfect match.
Whole Eggs, 3
Granulated Sugar, 140g, plus a tablespoon
Melted butter, 80g
Baking powder, 6g
Apples, 3 large
Vanilla paste, 1 tsp
Cinnamon, 2 tsp
Pinch of salt
Marsala (or any other sweet wine (2 tbsp)
Icing sugar to decorate, about 2 tbsp
Preheat oven (static) to 180 C.
Line a 24-26 cm cake pan with baking or parchment paper.
Peel the apples and chop them into small cubes. Sprinkle with some lemon juice so that they turn brown. Add a tablespoon of sugar, the cinnamon and the marsala. Mix well and set aside.
In a mixing bowl, add the eggs, the sugar, a pinch of salt, the zest of a lemon and the vanilla paste. Beat for 5-7 minutes.
Add the melted butter and the milk, and mix well.
Add all the dry ingredients and mix well, until combined.
Finally incorporate the apples, leaving some to put on top of the cake.
Pour the mixture into the baking pan, and sprinkle some of the remaining apples on top.
Transfer to the oven and bake at 180 C for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
Once cool, sprinkle with icing sugar.