The strawberry apple panettone cake without butter is elegant, soft, and perfect for occasions, from Christmas to Mother’s Day, as well as Valentine’s Day and other holidays.
In short, the perfect and scenic dessert when you want to bring something different than the usual apple pie to the table.
The strawberry apples, also known as Kissabel, are special because their flesh, besides being sweet, is red; this allows us to make even the visual aspect of the apple pie special.
In fact, I thought of making this cake for Christmas, baking it in a 1 lb panettone paper mold, and we loved the result.
The preparation is very simple: start by beating the eggs with sugar, add the oil, then the flour with the baking powder, and finally the almonds and diced apples. The batter is soft, moist just right, and perfect to support the decorative apples on the surface.
Once out of the oven, the strawberry apple panettone cake can be topped with a dusting of powdered sugar or a brush of honey or apricot jam for a shinier and more elegant look.
This cake is ideal for breakfast, snack, or as a festive dessert. It stays soft for several days and is even better the next day. It is also a great homemade gift idea, especially because the panettone mold makes it convenient to transport and already “wrapped” on its own.
A simple, genuine, and beautiful cake to look at: perfect for those who love tradition but with a touch of originality.
I used the Bimby, but I also provide the version with electric beaters.
READ TIPS AND FAQ AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1 1/4 cups type 1 flour (or 00)
- 7 tbsp sugar
- 1/3 cup blanched almonds
- 2 eggs
- 1/3 cup rice oil (or vegetable oil)
- 1/3 cup ricotta
- 1 tbsp baking powder
- 2 apples (Kissabel variety)
- cinnamon powder
- orange zest
Tools
- Electric Beaters
- Molds paper panettone molds
- Slicer
Steps
Wash both apples: peel one and cut it into small cubes; leave the other with the peel, cut it into wedges, and then into thin slices.
Wash and peel one of the apples; remove the core and cut it into cubes.
Powder the almonds for 10 seconds/speed 8 and set aside. Pour the eggs and sugar into the bowl and beat for 3 minutes/speed 4.
Add the oil; 1 minute/speed 3.
Pour the ricotta; 1 minute/speed 3. Scrape down the sides.
Add the powders and mix for 30 seconds/speed 4.
Finally, add orange zest, cinnamon, and the apple cubes. 20 seconds/reverse speed.
Slice the other apple with the peel; using the mandoline will give a uniform and perfect result.
Place the paper mold on a baking tray for more stability and pour the batter inside. Decorate with apple slices and, if desired, sprinkle a little brown sugar.
Bake in a preheated oven at 340°F for 40/50 minutes (perform the long wooden skewer test).
Traditional Method:
Traditional Method:
Prepare the apples:
Peel one apple and cut it into small cubes (to incorporate into the batter).
Slice the other apple thinly with the well-washed peel to arrange on top in a circular pattern.
Prepare the batter:
In a bowl, beat eggs and sugar until light and fluffy.
Add oil and ricotta, mixing gently.
Sift flour, baking powder, and salt; add them to the mixture gradually.
Incorporate finely chopped almonds.
Finally, add the flavorings, apple cubes, and mix with a spatula.
Pour into the mold:
Pour the batter into the mold, leveling the surface.
Decoration:
Arrange the apple slices in a circular pattern on top.
Sprinkle some sliced almonds for a festive touch.
Baking: as above.
Baking: as above.
Tips:
It keeps for up to 4 days well-wrapped: the moisture from the apples keeps it soft.
FAQ (Questions and Answers)
Can I use other apple varieties?
Yes, but ‘strawberry’ apples (those with pink flesh) provide a unique visual impact. With yellow or green apples, the cake will taste good but be less scenic.
I don’t have a panettone mold: what baking pan can I use?
You can use a round cake pan 8-9 inches.
8 inches → taller cake
9 inches → wider and slightly shorter cake
In this case, bake for 35-45 minutes at 340-350°F.
