The APPLE AND STRAWBERRY CAKE is a soft, indulgent and fragrant dessert, perfect to make in spring. The union between the sweetness of the apples and the slightly tart flavor of the strawberries creates an irresistible balance of tastes.
The batter, soft and slightly moist, is enriched with oil, sugar and eggs, while vanilla or lemon zest adds a delicate aromatic note.
This cake is ideal for breakfast, an afternoon snack or as a dessert served with a dusting of powdered sugar or a scoop of vanilla ice cream. Easy to prepare, it wins you over with its genuine, comforting flavor.
For a more rustic version try my Whole-Wheat Apple and Strawberry Cake.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 322.87 (Kcal)
- Carbohydrates 49.24 (g) of which sugars 26.41 (g)
- Proteins 6.51 (g)
- Fat 12.37 (g) of which saturated 2.09 (g)of which unsaturated 9.60 (g)
- Fibers 2.06 (g)
- Sodium 77.22 (mg)
Indicative values for a portion of 135 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
- 3 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 pinch salt
- 3.4 fl oz milk (at room temperature)
- 1/3 cup sunflower oil
- 1/2 tsp vanilla extract
- lemon zest
- 2 cups all-purpose flour (00 flour)
- 1 sachet baking powder
- 1 1/4 cups strawberries (weight after cleaning (about 7 oz))
- 2 apples
- Half tablespoon sugar
For the apple and strawberry cake you will need
- 1 Bowl
- 1 Pan 8 2/3 in
- Electric beaters
- 1 Sieve
- 1 Spatula
Preparation of the Apple and Strawberry Cake
Thoroughly wash the strawberries, remove the green tops and cut them into pieces.
Peel the apples, cut them into thin slices, sprinkle them with a little lemon juice to prevent browning and set them aside.In a bowl, beat the eggs with the sugar and a pinch of salt until you obtain a pale, frothy mixture.
Add the sunflower oil, the milk, the lemon zest, the vanilla extract and mix well.Add the sifted flour and baking powder and incorporate until you have a smooth, homogeneous batter. Fold in the strawberries using a spatula.
Pour the batter into a 8–8 2/3 in (20–22 cm) pan that has been buttered and floured.
Arrange the apple slices on the surface of the cake, pressing them slightly into the batter and sprinkle the surface with sugar.Bake the apple and strawberry cake in a preheated conventional oven at 356°F for about 50-55 minutes (use the skewer test to check doneness). Depending on the size of the pan used, baking time may vary.
Once baked, let it cool and dust with powdered sugar.
Storage
At room temperature: it can be kept under a cake dome or in an airtight container for 1-2 days, in a cool, dry place.
In the refrigerator: if the room temperature is high, store it in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days. Before serving, bring to room temperature for about 30 minutes.
In the refrigerator: if the room temperature is high, store it in the fridge, covered with plastic wrap or in an airtight container, for 3-4 days. Before serving, bring to room temperature for about 30 minutes.
