The quick Padre Pio cake, a simplified version of the famous Padre Pio Cake made with donated jars and requiring 10 days for preparation.

The quick Padre Pio cake is butter-free, made with very simple ingredients, delicious and perfect for every occasion.

If you want, you can take out 3 glasses of batter (before adding the apples and nuts) and then donate or freeze them if you want to continue the cake chain in its original version.

For measurement, consider using a plastic glass; we used a glass one with the same volume.

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 8/10 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the quick Padre Pio cake:

2 medium eggs (at room temperature)
3 cups granulated sugar
4 cups all-purpose flour
1 cup milk (at room temperature)
1 cup sunflower seed oil
1 packet baking powder
2 oz shelled walnuts
3 oz raisins
3 apples (medium-sized)
1 lemon (juice)
as needed powdered sugar
as needed ground cinnamon

Tools for the quick Padre Pio cake:

2 Bowls
1 Knife
1 Springform pan

Steps for preparing and baking the quick Padre Pio cake:

Put the raisins in a bowl, add lukewarm water and let sit for 15 minutes, then drain the raisins well, dry them, and coat them lightly with flour (this way, the raisins will be evenly distributed throughout the cake during baking and won’t “sink” to the bottom).
Roughly chop the walnuts with a knife.
Peel the apples, cut them in half and remove the core, dice them and place them in a bowl, add the lemon juice and mix well.
In a bowl, place the eggs and granulated sugar (we used only 2 and a half cups of sugar to avoid making it too sweet), beat the mixture with an electric mixer until it doubles in volume and becomes almost white.
Add the milk at room temperature.
And the sunflower seed oil, mix these ingredients with the egg and sugar mixture using the electric mixer.
Add the flour and baking powder to the mixture.
Continue to blend the ingredients into the mixture until smooth and homogeneous.
Add the apples to the mixture (do not add any liquid that might have formed with the lemon juice), add the raisins and walnuts and fold them into the mixture with a spatula, using upward motions.
Grease and flour a 10-inch diameter pan, pour the mixture in and level it well, bake in a preheated oven at 350°F for about 40 minutes, always perform the toothpick test, if the cake should darken too much on top, cover it with aluminum foil after the first 20 minutes of baking, this way you won’t risk the cake collapsing with the oven opening.
Once baked, remove the cake from the oven, let it cool and sprinkle powdered sugar mixed with a little cinnamon on top if desired.