Old Fashioned Moist Apple Cake


Quantity For 10 People
For the spelled shortcrust pastry
farina di farro 250 g
brown sugar 125 g
extra virgin olive oil 35 g
seed oil 35 g
water 60 g
baking powder 6 g
half vanilla bean

For the filling

mele golden 470 g
sultanas 60 g
pine nuts 50 g
milk 80 g
lemon 1
granulated sugar 40 g
apricot jam 100 g.


Let's start with the preparation of the shortcrust pastry. Dissolve the sugar in the water and add the sifted yeast. Add the spelled flour, the seeds of the vanilla bean, and the two oils and knead the dough until a smooth and homogeneous dough is obtained. Wrap it in cling film and let it rest in the fridge.
While the pastry rests, take care of the filling. Wash the apples, peel them, and cut them into small pieces about 400 g. In another bowl, break the bread and sprinkle it with the milk.

Add the pine nuts, the previously soaked raisins, the granulated sugar, and the cinnamon and mix well. Finally, add the melted butter and mix again.

Take the pastry from the fridge and put it on a sheet of parchment paper, then roll it out with a rolling pin, keeping a small part for the final decoration. With the help of parchment paper, cover the inside of a well-buttered cake mold with the pastry and remove the excess edges (I used a 22 cm diameter mold for almost 5 cm in height). I advise you to create a kind of cross inside the mold with two strips of parchment paper that you will let out and they will help you extract the cake.

Spread the apricot jam on the base of the cake and fill the shell with the prepared filling.
Decorate the cake with the remaining 70 g of apple and the short pastry kept aside and bake in a preheated oven at 180 ° for about 1 hour. Cool the apple pie and bread, gently pull it out of the mold and, if you like, brush the surface with two tablespoons of apricot jam heated with a spoonful of water.

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