The Apple, Pine Nut, and Raisin Strudel Cake is very tasty and fragrant, a delicious dessert perfect to prepare in autumn, just like all sweet recipes with apples. The recipe is simple and quick, a wonderful variation to the classic apple pie, enriched with the same ingredients found in apple strudel, such as apples, pine nuts, raisins, and cinnamon, making it an explosion of taste and goodness! You can prepare this recipe with electric whisks and also with the Bimby. It is butter-free and uses only two apples, I used Red Delicious Val Venosta because they are juicy and sweet, plus I spend my summer vacations in South Tyrol every year, where the vast apple plantations perfume and color the valley. I’m sure the Apple, Pine Nut, and Raisin Strudel Cake will win you over at the first taste. Have I made you hungry? Then let’s prepare it together!
Don’t miss my other apple recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 309.54 (Kcal)
- Carbohydrates 41.44 (g) of which sugars 18.21 (g)
- Proteins 6.82 (g)
- Fat 13.81 (g) of which saturated 7.67 (g)of which unsaturated 5.69 (g)
- Fibers 1.73 (g)
- Sodium 36.79 (mg)
Indicative values for a portion of 110 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 for a 9-inch springform pan
- 2 apples (240g cleaned and chopped)
- 1/4 cup raisins
- 3 eggs (large)
- 1/2 cup brown sugar
- 1/2 cup butter
- 2 tbsp partially skimmed milk
- 2 cups all-purpose flour
- 2 tbsp pine nuts
- 1 tsp ground cinnamon
- 1 lemon juice
- 1 vanilla bean
- 1 packet baking powder
- as needed powdered sugar (optional)
What You Will Need for the Apple, Pine Nut, and Raisin Cake
- Food processor
- 3 Small bowls
- Springform pan 9-inch
How to Make the Apple, Pine Nut, and Raisin Strudel Cake
The recipe is very simple. I soak the raisins in a small bowl with some water.
I peel and core the apples; one apple I slice to decorate the top of the cake, and the other I chop to put in the batter. I place them in two separate bowls with the juice of one lemon to prevent oxidation.
I squeeze the raisins well, place them in the bowl with the chopped apple, add a teaspoon of ground cinnamon, mix, and set aside.
With electric whisks and in a bowl, I beat the eggs with the sugar and vanilla until I get a frothy mixture.
I add: the vegetable oil, the milk, and continue to beat at a lower speed. I incorporate the flour and baking powder, both sifted, mix with a spatula, and add the apples with raisins and cinnamon, mixing to combine everything.The batter is ready, I pour it into the already greased and floured mold (try my homemade release agent), decorate it with the apple slices and a handful of pine nuts.
I bake in a static oven at 350°F (180°C) for 40/45 minutes. I check the doneness of the central part of the cake with a toothpick; if it’s still undercooked, I prolong baking by lowering the temperature to 285°F (140°C) for another 5 minutes and cover it with a sheet of parchment or aluminum foil. I remove it from the oven and let it cool well before taking it out of the mold.I pour the sugar into the bowl and break the eggs, mix 1 min/vel.3.
I add the vegetable oil, milk, powdered vanilla, flour with baking powder, and work 1 min/vel.5.I insert the butterfly, add the chopped apples and mix in counter-clockwise mode, vel/soft for 30/sec.
The dough is ready, and I proceed with decoration and baking as in the traditional method.
Storage
You can store the cake under a glass dome for 3 days.
