The SANT’ORFEO APPLE CAKE is a traditional dessert from Umbrian cuisine, characterized by a soft and moist texture and a delicate, authentic flavor that celebrates the simplicity of the ingredients. This cake takes its name from Sant’Orfeo, a figure venerated in some areas of Umbria, often associated with harvest thanksgiving rituals.
With a rustic appearance, it is notable for its intense aroma and authentic taste that evokes old-fashioned flavors. The main ingredients are fresh apples, soaked raisins and a soft batter enriched with natural aromatics like orange zest and cinnamon.
Usually served warm, perhaps with a dusting of powdered sugar or a scoop of vanilla ice cream, this cake is the perfect symbol of conviviality and simplicity. It is ideal for breakfast, an afternoon snack or as a dessert after a meal.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 313.40 (Kcal)
- Carbohydrates 43.90 (g) of which sugars 29.13 (g)
- Proteins 5.12 (g)
- Fat 14.27 (g) of which saturated 8.85 (g)of which unsaturated 5.24 (g)
- Fibers 2.69 (g)
- Sodium 25.10 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 Renette apples
- 1 pear (Williams or Abate)
- 10.5 tbsp butter
- 5/8 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 3 eggs (medium, at room temperature)
- 1/3 cup milk
- 1 packet baking powder
- 1 cup raisins
- 1.5 tsp ground cinnamon
- orange zest (from an unwaxed orange)
YOU WILL NEED FOR THE SANT’ORFEO APPLE CAKE
- 1 Pan 9.5 in
- 1 Pot
- 2 Bowls
- 1 Hand whisk
- 1 Small bowl
- 1 Sieve
- 1 Spatula
PREPARATION SANT’ORFEO APPLE CAKE
The preparation of the SANT’ORFEO APPLE CAKE is very easy, it does not require electric beaters and is within everyone’s reach.
Melt the butter in a bain-marie (double boiler); make sure the water in the pot does not touch the bowl above. Add the sugar and stir well until it dissolves. Add the sifted flour, stir and let cook for 2 minutes.
Soak the raisins for 10 minutes.
Remove the bowl from the bain-marie and let the mixture cool slightly. Add the eggs and incorporate them carefully using a hand whisk until you obtain a smooth, lump-free batter.
Warm the milk, add the baking powder and stir until it dissolves. Pour the foam obtained into the bowl and fold it in. Then add the apples and the pear cut into cubes (if you cut the fruit in advance, sprinkle it with lemon juice to prevent browning), the squeezed raisins, the orange zest and the cinnamon.
Fold everything together with a spatula.
Butter and flour a 9.5 in springform pan. Pour in the batter and level the surface.
Bake the Sant’Orfeo apple cake in a preheated conventional oven at 338°F for 1 hour.
Remove from the oven and allow the Sant’Orfeo apple cake to cool completely in the pan before removing and serving.
STORAGE
The SANT’ORFEO APPLE CAKE can be kept at room temperature for 1-2 days.
Cover it with plastic wrap or place it in an airtight container. Store it in a cool, dry place away from direct light and heat sources.
After the first days, transfer it to the refrigerator and before serving, let it come to room temperature for at least 30 minutes so it becomes soft again.
After the first days, transfer it to the refrigerator and before serving, let it come to room temperature for at least 30 minutes so it becomes soft again.
