The Apple and Raisin Skillet Cake is the ideal dessert to prepare in the summer. Its preparation is very simple, but what I like most (given the high temperatures these days) is the cooking entirely in a skillet on the stove. For this recipe, I used a 11-inch skillet with its lid equipped with a steam vent, a small hole that allows steam to escape. I am sure that once you try it, you will no longer leave this recipe, as I did after seeing it made by Natalia Cattelani.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 329.27 (Kcal)
- Carbohydrates 58.63 (g) of which sugars 35.62 (g)
- Proteins 6.15 (g)
- Fat 8.67 (g) of which saturated 1.79 (g)of which unsaturated 6.25 (g)
- Fibers 3.15 (g)
- Sodium 81.37 (mg)
Indicative values for a portion of 173 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
- 4 Golden Delicious apples
- 2 tbsp lemon juice
- 1.5 cups all-purpose flour
- 3/4 cup sugar
- 3 eggs
- 1 tsp lemon zest (grated)
- 1.5 tsp baking powder
- 3.5 tbsp corn oil
- 3.5 tbsp milk
- 1/4 tsp fine salt
- 3/4 cup raisins
- 2 tbsp rum (to soften the raisins)
- 1 tbsp powdered sugar
Tools
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- 2 Bowls
- Knife
- Sifter
- Parchment Paper
- Skillet
- Electric Whisk
- Spatula
- Kitchen Scale
Steps
Place the raisins in a small bowl with the rum 30 minutes prior. Drain and pat dry with paper towels. Peel the apples, cut half into wedges and the rest into pieces. Place them in a bowl and pour lemon juice over, stirring and letting them drain well. Butter the skillet and cover the bottom with a round piece of parchment paper. Arrange the apple wedges in the skillet in a spoke pattern and sprinkle with half the raisins. In a bowl, add the whole eggs and sugar, and beat them with an electric whisk. While continuing to beat at low speed, slowly add the oil.
Continue whisking and add the milk and grated lemon zest. Using the spatula, gently fold in the all-purpose flour and sifted baking powder. Add the remaining raisins and apple pieces, incorporating them into the batter.
Pour everything into the prepared skillet and let cook with the lid on, over very low heat with a flame diffuser for 35-40 minutes. Using a flat lid, flip the cake so that it dries at the bottom as well, and leave it on the stove for another 3 minutes. Turn off the heat, remove the parchment paper, and slide it onto a plate. Once cool, decorate with powdered sugar.
