The apple and hazelnut cake is made without butter and milk, but only with oil and warm water. It’s the warm water that makes it very soft. Excellent for both breakfast and snack with a good cup of tea, but also as a dessert served with a good custard cream.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 eggs
- 2.8 oz sugar
- 1/2 cup sunflower oil
- 3 1/2 tbsp water (warm)
- 3/4 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- 1 pinch salt
- 1/2 lemon
- 1.8 oz toasted hazelnuts
Tools
- 2 Bowls
- 1 Knife
- 1 Mixer
- 1 Cake Pan
Steps
Slice the apples thinly after washing and drying them well. Wet them with lemon juice and set aside.
Chop the hazelnuts coarsely.
Break the eggs into a bowl and whisk with sugar and salt at maximum speed.
When the mixture is fluffy and frothy, lower the whisk speed and add the oil slowly, then the water.
Sift the flour with cornstarch and baking powder.
Add the sifted flours by hand with a spatula without deflating the mixture.
Add the hazelnuts and grated lemon zest.
Pour the mixture into a greased and floured 9-inch pan.
Place the apples on the cake and bake at 356°F for 30-40 minutes in a preheated static oven.
Perform the toothpick test.
Remove from the oven and allow to cool.
Tips
It keeps for 4-5 days in a cake container, in a cool and dry place.
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