Apple cake with dough by Iginio Massari is an extraordinarily soft and aromatic dessert, perfect at any time of the day. This very easy recipe consists of a soft egg-free base by master Massari to which I have added lots of apples.
Honestly, I didn’t think a cake without eggs could be so good and pleasant to taste, it’s soft, aromatic, and slightly moist, delicious.
To make it, I modified the Massari’s chocolate cake that I proposed to you a few days ago and which was a great success. I simply replaced the cocoa with potato starch and reduced the sugar a little, otherwise, the dessert would have become cloying.
Apple cakes are my favorite comfort food. I prepare them all winter in a thousand different ways. When I have little time, I prepare the 5-minute apple ring cake, very quick to make and bake, by now it has become your favorite cake and I am happy about it; if you have a little time to dedicate to the kitchen, I recommend trying Massari’s apple strudel, it is not difficult and it is delicious.
I flavored the dough with the zest of a natural lemon and vanilla; if you prefer, you can use other flavors such as liquor or orange zest.
Try the other recipes with apples:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 cups all-purpose flour
- 6 tbsps potato starch
- 3/4 cup sugar
- 1 tbsp baking powder
- 1 cup whole milk (warm, but not hot!)
- 1/3 cup butter
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated, I used the zest of half a large natural lemon)
- 3 Golden Delicious apples (large or 4 medium, about 23 oz of pulp)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp powdered sugar with vanilla
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Sieve
- 1 Cutting board
- 1 Cake pan springform, 9.5 inches in diameter
Procedure
Wash the apples, peel them, and cut one into small cubes and the other two into 1/4 inch slices, set aside.
Butter and flour a 9.5 inch pan.Sift the flour with the baking powder and potato starch, place the ingredients in a large bowl, add the sugar and mix with a hand whisk.
In another bowl, mix the warm milk with the melted butter (I poured the milk into a bowl and heated it in the microwave, placed the butter in small cubes in a small bowl and melted it in the microwave as well, then combined it with the milk. If you don’t have a microwave, use a saucepan).
Pour the liquids into the bowl with the dry ingredients and mix with the whisk until a smooth and homogeneous batter is obtained. Add the vanilla, orange zest, and diced apple, incorporating everything quickly.
Transfer the mixture into the cake pan and distribute the apple slices over the batter.
Bake the cake in a preheated static oven at 350°F for about 45 minutes, cooking time varies depending on the power of the oven. Do the toothpick test to check the baking, extend it for a few more minutes if necessary, or until fully cooked.
Apple cake with dough by Iginio Massari is ready, take it out of the oven, let it cool a bit, and remove it from the mold. Wait for it to cool completely and sprinkle with powdered sugar.
Advice
Storage
Apple cake with dough by Iginio Massari can be stored for two/three days at room temperature under a glass dome. When it’s very hot, the fruit spoils quickly, so I recommend storing the cake in the fridge during the summer months and leaving it at room temperature for 1 hour before serving.
I prefer to always store it in the fridge to have a fragrant and aromatic cake that keeps well for 3 or 4 days.
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