Iginio Massari’s Apple Cake
The apple cake is one of the most beloved desserts capable of evoking memories; it is the ultimate comfort food. If it’s prepared by a master like Iginio Massari, then success is guaranteed.
His version is truly excellent, the peculiarity of this cake is the different texture, the batter is soft and moist due to the generous presence of apples which release their juices during cooking. The apples are cut into small cubes and evenly distributed in the flavored batter, creating a soft and delicious texture. To be honest, it reminds me a lot of the invisible apple cake, the texture is very similar. If you prefer very fluffy cakes, I recommend the 7-jar apple cake.
The Massari’s apple cake is perfect for breakfast and ideal for a snack. It’s a dessert suitable for many occasions; it can be accompanied by a cup of tea but it’s also delicious on its own, with a generous dusting of powdered sugar. If you want to make it even richer, you can serve it with custard, it will be truly perfect!
Try the other apple cakes as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 228.21 (Kcal)
- Carbohydrates 36.98 (g) of which sugars 23.46 (g)
- Proteins 3.51 (g)
- Fat 8.14 (g) of which saturated 5.02 (g)of which unsaturated 2.95 (g)
- Fibers 1.83 (g)
- Sodium 13.31 (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
- 24.7 oz Golden Delicious apples (or Renette)
- 1.75 cups all-purpose flour
- 1 cup sugar
- 7 tbsps butter (melted and cooled)
- cup milk
- 2 medium eggs eggs (2 medium eggs)
- 1.25 tsps baking powder
- 1 tsp ground cinnamon
- 1 lemon (juice and zest)
Tools
- 1 Electric whisk
- 1 Bowl large
- 1 Peeler
- 1 Small bowl
- Paper towels
- 1 Cake pan aluminum 10-inch
Procedure
Ingredients should be at room temperature.
Peel the apples and cut them into small cubes. Place them in a bowl with a little fresh water, lemon juice, and zest to prevent browning and to flavor them.
In a large bowl (or stand mixer), beat the eggs with 100g of sugar. Once they become pale, add the remaining sugar and ground cinnamon.
Continue beating the mixture and add the sifted flour and baking powder.
Pour in the milk in a thin stream, reducing the whisk speed to the minimum, then add the melted and cooled butter.
Drain the apples from the water, pat them dry with paper towels, and fold them into the batter with a spoon.
Pour the mixture into a buttered and floured 10-inch diameter cake pan.
Bake the cake in a preheated static oven at 350°F for 45/50 minutes with the vent open, placing it on the lower rack.
Perform the toothpick test to check for doneness; if necessary, extend the baking time until fully cooked, as this is a moist cake and may require longer baking.
As mentioned above, this cake has a moist and compact texture similar to the invisible apple cake, which is not a mistake and is really excellent.
The Iginio Massari’s apple cake is ready. Remove it from the oven and let it cool before removing it from the mold. Allow it to cool completely before serving.
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The vent is almost exclusively found in professional ovens and is used to release excess steam. To achieve the same effect, place a small ball of aluminum foil in the upper corner of your oven door, thus creating a tiny gap for the steam to escape.
Tips
Storage
The Massari’s apple cake keeps for 3 days at room temperature in a cool place. I recommend storing it in the fridge and letting it come to room temperature for 30 minutes before serving.
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