The melaccio is a rustic and genuine apple cake, perfect for those who love simple desserts with lots of apples and little dough. This dessert, inspired by Marco Bianchi’s famous recipe, is egg-free and butter-free, with whole wheat flour, yogurt, brown sugar, and a generous amount of apples, the absolute stars of the dessert. The batter is prepared in a few minutes, while the dried fruit, almonds, walnuts, and raisins, adds texture and aroma, making each slice moist and naturally sweet.
It’s an easy-to-prepare cake, light but truly delicious, ideal for any time of the day, especially in the colder months. You can also make it in a vegan version, just replace the traditional yogurt with a plant-based one. A homemade, rustic, and healthy dessert that enhances simple and seasonal ingredients without sacrificing pleasure… try it too!
Here are some other delicious ideas with apples:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Seasonality: Fall, Winter
Ingredients
- 3 apples (large)
- 2.1 oz almonds
- 2.1 oz walnuts
- 2.1 oz raisins
- 3/4 cup all-purpose flour (or type 0 flour)
- 3/4 cup whole wheat flour
- 1/4 cup potato starch (or cornstarch)
- 1/2 cup brown sugar
- 1 cup plain natural yogurt
- 2.8 tbsp vegetable oil
- 1 packet baking powder
- 1 pinch cinnamon
- lemon juice
- 1 pinch salt
Tools
- Cake Pan 9.5 inches
- Parchment Paper
- 3 Bowls
- Spatula
Preparation
Soak the raisins in a small bowl, with warm water.
Peel the apples, remove the core, and cut them into cubes. Put them in a bowl, add a pinch of cinnamon, and sprinkle with lemon juice, to prevent browning (1).
Roughly chop the walnuts and almonds with a knife.
Mix the all-purpose flour, whole wheat flour, potato starch, brown sugar, baking powder, and a pinch of salt in a bowl.
Add the yogurt (at room temperature) and the vegetable oil (2). Mix with a spatula until all ingredients are incorporated; it will be fairly thick, but don’t worry as it will soften with the fruit.
Add the raisins (well-drained and dried), apples, walnuts, and almonds. Distribute evenly with a spoon.
Line the cake pan with parchment paper (or grease it with a release agent), and pour the batter in. Spread and level it with the spatula (3). If desired, sprinkle the surface with half a tablespoon of brown sugar.
Place the cake in a static oven at 350°F and bake for about 45 minutes. Always do the toothpick test before turning it off, as times vary depending on the oven.
The melaccio is ready, take it out of the oven and let it cool well before cutting. If you like, you can sprinkle it with a little powdered sugar (I preferred to leave it natural).
Advice and Notes
You can use golden, renette, or any other variety of apples as long as they are not too mealy. You will need 3 large or 4 small apples, for a net weight of approximately 360-380 g.
You can use blanched or unblanched almonds. You can omit the raisins if you don’t like them.
Chop the dried fruit with a knife so that the pieces are visible and keep their texture.
FAQ (Questions and Answers)
How do you store the melaccio?
If you don’t consume it the same day, store the dessert in the refrigerator (1-2 days), or in a very cool place. It’s also good cold, but if you prefer, you can lightly warm it before serving.
How can I substitute the yogurt?
If you are lactose intolerant, or if you follow a vegan diet, you can use soy or oat yogurt, in the same quantity.
