Apple and raisin cake.
Simple, fragrant, delicious.
The apple and raisin cake is a very simple and quick dessert to prepare, it mixes in 5 minutes and results in a very soft, fragrant, and delicious cake with lots of apples and raisins. A perfect dessert for the whole family that everyone loves on the first bite, and if you don’t like raisins, you can easily replace them with chocolate chips 🙂
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (large)
- 170 g sugar (120 for a less sweet version)
- 120 g butter (at room temperature – or 100 ml corn oil)
- 250 g all-purpose flour
- 50 g potato starch
- 1/3 cup milk
- 1 small glass rum
- grated zest of one untreated lemon
- 1 pinch salt
- 1 packet baking powder
- 1 apple
- 1 teaspoon ground cinnamon
- 150 g raisins
- 2 apples
- 30 g raisins
- 20 g butter
- to taste brown sugar
Tools
- 1 Mold
- 1 Electric Whisk
- 1 Stand Mixer
- 1 Sieve
- 1 Bowl
- 1 Oven
Steps
Butter and flour a 24 cm (9.5 in) bundt pan.
Rinse the raisins, squeeze them and place in a small bowl with the rum, stir.
Peel one apple and dice it.
Preheat the oven to 340°F.
Sift the flour with the baking powder and potato starch.
Place the eggs and sugar in a bowl and whip with an electric whisk (you can also use a stand mixer).Once well whipped, add the butter (120 g) and whip again until creamy.
Add the pinch of salt, grated lemon zest, cinnamon (optional), and milk, mix with the electric whisk until smooth.Add the flour mixture and mix with the whisk until smooth, remove the whisk, add the rum-soaked raisins and diced apple, and mix with a spatula.
Remove the core from the other 2 apples and slice them about 0.12 in thick.
Pour the mixture into the pan, place the apple slices on the surface, half-submerged in the batter, distribute the raisins over the apples.
Melt the 20 g of butter and brush it over the surface of the cake, sprinkle with brown sugar.
Bake in a preheated oven at 340°F for about 40 minutes, check the center with a toothpick, it should come out dry.
Butter and flour a 24 cm (9.5 in) bundt pan.
Rinse the raisins, squeeze them and place in a small bowl with the rum, stir.
Peel one apple and dice it.
Preheat the oven to 340°F.
Sift the flour with the baking powder and potato starch.Place the eggs, sugar, and butter (120 g) in the mixing bowl 30 sec./Speed 3.
Add the pinch of salt, lemon zest, cinnamon (optional), and milk in the mixing bowl 30 sec/speed 3, scrape down, add the flour and baking powder 30/sec/speed 3. Scrape down, collecting the dough from the sides to the center and work another 30 sec/speed 3.
Turn off the Bimby and by hand with a spatula add the rum-soaked raisins and diced apple, mix well.Remove the core from the other 2 apples and slice them about 0.12 in thick.
Pour the mixture into the pan, place the apple slices on the surface, half-submerged in the batter, distribute the raisins over the apples.
Melt the 20 g of butter and brush it over the surface of the cake, sprinkle with brown sugar.
Bake in a preheated oven at 340°F for about 40 minutes, check the center with a toothpick, it should come out dry.The apple and raisin cake is ready to be enjoyed… Happy dessert!
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