Italian Apple Cake

Italian Apple Cake - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Soft and Moist with raisins and optional rum

This apple cake is a variation from the Italian Umbrian specialty. It is rich in fruit containing at least 80 percent fruit and is deliciously soft and moist. The addition of delicate pears and soaked raisins brings this recipe to another level.

The rum is totally optional, but if you like the taste of rum in your desserts, please add it in, you will love this.

Cover and refrigerate once cooled down, and it’s best to serve it warm. Try and use good quality cooking pears and apples for a better result.

For the cake pan, the size I used is a 9inch – 23cm spring form.

Enjoy my Italian Apple Cake today!

Ingredients

4 rennet or golden delicious apples
2 pears
10 tbsp - 150g of salted butter
½ cup – 80g all purpose (plain) flour
½ cup of white sugar
4 eggs
1 cup - 150 g of raisins
Rum for raisins, optional
1 tbsp -16g of baking powder
½ cup - 100ml cream
½ tsp cinnamon powder
1 tbsp powdered sugar (optional)

Steps

Step 1
The best thing to do first, is to soak your raisins either in rum or water. Enough liquid to barely cover. Preheat your oven to 320°F – 160°C.
Step 2
Make a double boiler by placing water in saucepan and a mixing bowl on top. Turn on the heat to medium and place the butter to melt. Once butter has melted add the flour in 2 or 3 steps, mixing well until smooth. Add the sugar and mix well.
Step 3
Remove mixing bowl from heat and add the eggs, one at a time and mix well using a whisk. Mixture should be very smooth.
Step 4
Line a springform cake pan using parchment paper. Brush a little oil or butter on the sides and line with paper too.
Step 5
Peel the apples and pears, cut around the core and dice into small cubes.
Step 6
To your mixture, add the raisins (if using water, drain first). Then add the diced apples and pears.
Step 7
Warm up the cream in a microwave (not hot) then add the baking powder, mix and pour over the apples. Add the cinnamon and mix well. Transfer mixture to your lined cake pan and Bake for 60 min at 320°F – 160°C
Step 8
Leave to cool around an hour before removing. As an option, dust with icing (powdered) sugar for a nicer finish.

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