The cooked apple and raisin cake is a simple and delicious cake perfect for breakfast, but not only that, it’s also great for a snack or as a dessert. A delightful shortcrust pastry, made with flour, butter, sugar, and grapes, but soft because I added baking powder which classic shortcrust usually does not include. The filling is rich in apples and raisins, flavored with cinnamon.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1.76 lbs apples (peeled, cleaned)
- 1.6 cups all-purpose flour
- 7/8 cup granulated sugar
- 7 tbsp butter (cold)
- 1/2 cup raisins
- 2 egg yolks
- 1 packet vanillin
- 1/2 packet baking powder
- 1 tbsp ground cinnamon
- 1 pinch fine salt
Tools
- Kitchen scale
- Small bowl
- Bowl
- Stand mixer
- Flat beater
- Pastry board
- Pan
- Knife
- Refrigerator
- Cutting board
- Springform pan
- Lid
- Wooden spoon
- Parchment paper
- Spoon
Steps
To prepare the cooked apple and raisin cake…
In the bowl of the stand mixer equipped with a flat beater, pour the sifted all-purpose flour with the baking powder, 1/4 cup of granulated sugar, the vanillin, and the pinch of salt.
Then add the cold refrigerator butter cut into pieces and the two egg yolks. Start the stand mixer, increasing the speed until the dough becomes compact.
Transfer the dough to a lightly floured pastry board, shape it into a block about 3/4 inch high, wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
While the dough rests, take the apples, peel them, remove the core, and cut them into pieces not too small.
Place the cut apples in a pan with a little water, add the remaining granulated sugar, and cover them with a lid.
Cook the apples for about 10 minutes, stirring them with a wooden spoon until they become soft.
Remove the lid to let the water that has formed evaporate, continue cooking until they become dry then let them cool.
While the apples cool, soak the raisins in a small bowl with hot water for a few minutes, then squeeze them and add them to the apples, flavor with ground cinnamon and mix.
After the dough resting time, take it out of the refrigerator, work it slightly with your hands to soften it and roll out 2/3 of the dough with the help of a rolling pin on a sheet of parchment paper.
Transfer the dough inside a non-stick cake pan (or buttered and floured) by flipping the parchment paper, adhere it well to the cake pan, removing excess dough along the edges with the knife.
Fill the cake with the cooked apple and raisin filling, leveling it with a spoon, then cover it with the remaining dough forming a disc, sealing the edges well and perforating the surface with the prongs of a fork.
Bake the cake in a preheated oven at 356 degrees Fahrenheit and cook it in ventilated mode for 40 minutes. Once cooked, let it completely cool before removing it from the cake pan.
