The lemon apple cake is a soft and aromatic dessert free of milk and lactose; very easy to make, it’s excellent for the whole family’s snack or breakfast.
I hadn’t made an apple cake for a few weeks. If, like me, you can’t do without it you can try the very quick apple cake, the apple cake with almonds and chocolate chips or the caramelized apple cake, three different and delicious textures.
To flavor the batter I used a large natural lemon from the Amalfi coast; they are always available here and their aroma is really fantastic. Naturally you can substitute any untreated lemon.
Don’t want to give up butter? No problem: remove the oil from the ingredients list and substitute it with butter by increasing its weight by 20%; this method can be applied to all my simple cakes like the 5-minute cakes but it is not suitable for tarts and cookies. I leave the substitutions in the ingredients table.
Here are some apple recipes to try:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 272.51 (Kcal)
- Carbohydrates 44.82 (g) of which sugars 23.73 (g)
- Proteins 3.81 (g)
- Fat 9.73 (g) of which saturated 2.25 (g)of which unsaturated 6.89 (g)
- Fibers 1.58 (g)
- Sodium 15.35 (mg)
Indicative values for a portion of 100 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
- 1 3/4 cups 00 flour (Italian type 00 all-purpose flour)
- 1/3 cup potato starch
- 3/4 cup granulated sugar
- 1/3 cup peanut oil (or another oil of your choice, or about 7 tbsp (95 g) very soft butter)
- 2 eggs (medium)
- 3 1/3 tbsp lemon juice
- 1 packet baking powder (one sachet (about 16 g or ~4 tsp))
- lemon zest (grated, I used the zest of one large untreated lemon)
- 1 teaspoon vanilla extract
- 3 Golden Delicious apples (or another variety as you like, about 1 lb (450 g) net of peel and cores)
- 2 tsp butter
- 1 tablespoon 00 flour
- 1 1/2 tbsp brown sugar
- 1 tbsp vanilla powdered sugar (optional)
Tools
- 1 Bowl large
- 1 Sieve
- 1 Kitchen scale
- 1 Whisk
- 1 Springform pan 9 in (22 cm) springform pan
- 1 Cutting board
- 1 Grater
Method
Wash the apples, peel them and slice them into 5 mm slices; set aside.
Grease and flour a 9 in (22 cm) pan.
In a bowl whisk the eggs with the sugar, then add the oil, the lemon zest, the squeezed lemon juice and the vanilla.
Sift the flour with the potato starch and the baking powder and pour them into the bowl, whisking vigorously until you obtain a homogeneous batter — this takes only a few seconds.
Transfer the mixture to the pan and arrange the apple slices over the batter.Bake the cake in a preheated conventional oven at 356°F (180°C) for about 45–50 minutes.
Use the toothpick test to check doneness; if necessary extend the baking time a few minutes, bearing in mind that every oven bakes differently.If the surface tends to brown too much, cover it with a sheet of aluminum foil.
The lemon apple cake is ready: let it cool before removing it from the pan. Dust with powdered sugar and serve.
Tips
Storage
The lemon apple cake keeps for two to three days at room temperature under a glass dome. When it is very hot, the fruit sours quickly so I recommend storing the cake in the refrigerator during the summer months and bringing it to room temperature before serving.
I prefer to always keep it in the fridge so I have a fragrant and aromatic cake that preserves well for several days.
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