The ancient Venetian apple cake is a dessert rooted in the rural history of Veneto. Traditionally known as macafame, this preparation originally came about as a way to use up leftover soaked bread; today, the most loved and widespread version is the one I propose, which replaces bread with a little flour to obtain an even more delicate texture. In this vegetarian recipe, apples are the true stars and the batter serves only to hold them together in a creamy embrace. Preparing the ancient Venetian apple cake means honoring natural cooking and bringing to the table a dessert that ‘quells hunger’ with genuineness and citrus fragrance. If you love apple desserts, try the apple strudel, the apple and orange cake, the orange bread or the poured apple and cinnamon cake.
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OTHER RECIPES WITH APPLES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the ancient Venetian apple cake
- 2.2 lbs Apples
- 1 orange
- 1 lemon
- 1 3/4 cups All-purpose flour
- 1/2 cup Sugar
- 2 medium eggs
- 1/3 cup Butter
- 1 packet Baking powder for desserts
- 1 pinch Salt
- 1 tablespoon Breadcrumbs
Tools
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- Pan springform 9-inch
- Graters
- Sieve
Preparation of the ancient Venetian apple cake
Start by washing the apples, peeling them, and removing the core, then slice them very thinly. Place them in a large bowl, squeeze the orange and lemon, and pour the juice over the fruit slices, mixing well. This step is the secret to a fragrant ancient Venetian apple cake that doesn’t darken.
In another bowl, beat the whole eggs with the sugar: a fork will be enough to achieve a homogeneous mix. Add the sifted flour with baking powder, a pinch of salt, grated lemon zest, and the melted butter that has cooled. Mix well to combine the ingredients of your natural cooking.
Add the apples and all their citrus juice to the batter, mixing carefully to coat each slice well. Grease a 9-inch springform pan, and instead of flour, sprinkle it with breadcrumbs. Pour in the mixture and level it with a spoon.
Preheat the oven to 356°F and bake the cake for about 40 minutes. The surface should be well browned. Let it cool well before removing the ancient Venetian apple cake from the pan, so as not to break it given its incredible creaminess. Bring it to the table and enjoy its softness.
Tips for a Perfect Result
Slicing the apples: The thinner the slices, the more the cake will resemble cream once baked.
Use of breadcrumbs: Breadcrumbs in the pan recall the humble origin of the dessert and create a delightful crust that contrasts with the soft core.
Variety of apples: For this recipe, Renetta or Golden apples are perfect as they become very sweet in the oven.
Delicious Variations
Touch of cinnamon: If you love spicy flavors, add a teaspoon of cinnamon to the batter for even more intense aroma.
Raisins and pine nuts: For an even richer version closer to the Venetian tradition, add a handful of soaked raisins and some pine nuts.
Cane sugar: You can sprinkle the surface with some cane sugar before baking for a more rustic finish.
Storage
In the fridge: Being a cake very rich in fruit and moist, it is best stored in the fridge for 2-3 days.
At room temperature: It keeps well under a glass dome for a day, provided it’s not too hot in the house.
Now It’s Your Turn!
Have you ever tried the ancient Venetian apple cake made like this? It’s amazing how a dessert born from the poverty of leftover bread has evolved into such a refined and satisfying delight!
If you decide to make it, snap a photo and share it on social media tagging me: I love seeing your cakes and sharing them in my stories! Leave me a comment below to let me know if you knew the story of macafame or if you have any family secrets.
Frequently Asked Questions (FAQ)
Why use breadcrumbs in the pan?
Breadcrumbs absorb excess moisture from the fruit and provide a pleasantly crunchy base that recalls the origins of the dessert.
Can I use oil instead of butter?
Yes, you can replace the 80 g of butter with 65 g of vegetable oil for a lighter version.
Do the apples need to be peeled?
Yes, to achieve the ‘creamy’ texture typical of the Venetian cake, it’s essential to remove the peel.
Why use both orange and lemon?
The orange adds sweetness and a particular aroma, while the lemon balances with its acidity and prevents the apples from browning.
