If you haven’t tried the Venetian apple cake, you must. It’s incredibly easy, sweet just right with a tangy hint thanks to the presence of citrus fruits, making the Venetian apple cake a fantastic dessert. I discovered it recently, and it won me over. I love fall for the colors and flavors it brings, and apple cakes are a delight I start making on this occasion. I make them in all sorts and combinations, but I think the Venetian apple cake will remain among my favorites for the large quantity of apples it contains. Let’s see how to prepare the Venetian apple cake.
If you love apple desserts, here are some delicious ideas!
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the 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
- 5 1/2 tbsp Butter
- 1 packet Baking powder
- 1 pinch Salt
- 1 tbsp Breadcrumbs
Tools
- Pan 24 cm springform
Preparation of the Venetian apple cake
Wash the apples and remove the peel and core. Slice them thinly and place them in a large bowl. Squeeze the orange and lemon and pour over the apples, mixing well.
Beat the whole eggs with the sugar, a fork will suffice. Add the sifted flour with the baking powder, salt, grated lemon zest, and melted butter. Mix. Add the apples and citrus juice, blending all the ingredients well.
Butter a 24 cm springform pan and sprinkle with breadcrumbs. Pour the mixture in. Preheat a static oven to 356°F, bake and cook for about 40 minutes. Let cool well before removing from the pan.
Storage
Store the Venetian apple cake under a cake dome for two or three days.
What kind of apples can I use?
You can use golden apples or renetta apples
What if I don’t have oranges at home?
You can use only the lemon.
