Light Apple Cake by the Simili Sisters
Given that I love apple cakes and pantry cakes, and given that the Simili sisters’ recipes are always a guarantee, let’s add that this apple cake is also light WITHOUT oil and butter, hence FAT-FREE. Could I ever not try it? And I did well because this apple cake is rich in apples, super soft, moist, fragrant, and light and I highly recommend it. A delightful sort of tasty cream will form on the surface of the cake due to the moisture of the apples.
For those who don’t know, the twins Margherita and Valeria Simili – universally known as the “Simili Sisters” – are known worldwide and hold cooking classes in Europe, America, and Japan, always with great success, every recipe of theirs is a guaranteed success.
In summer, instead of apples, you can use peaches, apricots, plums, etc.
If you’re looking for other light recipes, click on my Special: “LIGHT Recipes“
If you’re looking for ideas for a healthy homemade breakfast, click on my Special. “Pantry Cakes“.
If you’re looking for other apple cakes or other fruit, click on my Special: “Desserts with APPLES and/or FRUIT“
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the Light Apple Cake
- 2.2 lbs Golden apples (or renette)
- 1.25 cups all-purpose flour
- 3 eggs (whole)
- 0.5 cup sugar
- 7 tbsp whole milk
- 1 packet baking powder
- 2 tsp ground cinnamon
- 1 lemon zest (grated)
- 1 pinch fine salt
- 1.5 tbsp cognac (optional)
- as needed granulated sugar (for garnish)
- as needed powdered sugar (for garnish)
Tools
- Food scale
- Bowl
- Electric whisk
- Knife
- Apple corer
- Parchment paper
- Pan round springform
Steps for the Light Apple Cake
I specify that the weight of apples (2.2 lbs) refers to whole apples: peel them, then remove the core and slice them.
With the electric whisk (or by hand), beat the eggs with the sugar, grated lemon zest, and pinch of salt, for at least 10 minutes.
Then alternately add the milk, cognac (optional), and the sifted flour with the baking powder and half the cinnamon (1 tsp).
Work with the whisks to obtain a thick and homogeneous mixture.
Finally, add 3/4 of the apple slices to the mixture and mix well.
Line a pan of about 8 inches in diameter with a sheet of dampened and wrung-out parchment paper.
Now pour everything into the prepared pan and smooth out well with a spatula.
Now arrange the remaining apple slices on top of the cake in concentric circles, slightly overlapping them.
Sprinkle with butter flakes (only if you can eat it, it is NOT essential), granulated sugar, and the other 1 tsp of cinnamon.
Then bake in a preheated oven at 350°F and cook for about 45 minutes.
Then take the cake out of the oven and, when it’s still warm, remove it from the mold and sprinkle with powdered sugar.
Shopping Tips!!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, you can find it on Amazon at a great price. #adv
I quickly prepared this apple cake with a great Philips hand mixer with 5 speeds (+ turbo) and 450W power. #adv
FAQ (Questions and Answers)
How to store the Apple Cake?
Store the apple cake at room temperature, covered with a sheet of aluminum foil (or even better, under a glass dome) for up to 4-5 days. It is possible to freeze the cake once baked.
