Petronilla’s apple cake is a cake with lots of apples, also called the invisible apple cake: very little batter and almost all fruit — more than a kilo of apples!
For some time I’ve been in love with this Petronilla recipe — perhaps you know about her: she was a doctor and journalist named Amalia Moretti Foggia who, in the 1930s from the pages of the Corriere della Sera, taught Italian families how to cook with little but with intelligence and love. Her philosophy was clear: accessible recipes, simple ingredients, reliable results. Petronilla was her pen name.
She basically embraced the same philosophy I follow.
Perfect for those who want a cake full of apples that is easy, genuine and truly tasty! I slightly personalized it and I’m sure you’ll fall in love if you try it. It has a soft, moist texture that melts in your mouth. The apples almost seem caramelized.
It’s made with less sugar and fat compared to richer versions. Also, thanks to the high apple content, it offers interesting benefits: more fiber, vitamin C and antioxidants, greater satiety, and a natural sweetness that makes it a wholesome treat.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Petronilla’s cake
- 1 egg
- 1 egg yolk
- 1/3 cup erythritol or sugar
- 1 1/4 cups type 1 or 00 flour
- 2/3 cup milk
- 1 lemon
- 1 teaspoon baking powder
- 2.65 lb Golden apples
- to taste ground cinnamon
- 2 tablespoons butter
Tools
- 1 Mandoline
- 1 Springform pan
- 1 Bowl
- 1 Spatula
- 1 Hand mixer
- Parchment paper
- 1 Oven
- 1 Peeler
- 1 Zester
Steps for Petronilla’s apple cake
In a bowl, whisk the egg plus one yolk with the sugar using a electric whisk.
Add the zest of one lemon, the milk and the flour, keeping the beaters running.
The batter will be very soft, that’s normal. Add the baking powder only just before pouring into the pan.
Line a 9.5-inch (24 cm) pan with parchment paper and pour in the batter. Arrange the apple slices on top and level them evenly with a spatula, pressing the apples into the batter.
Sprinkle with ground cinnamon, dot with the butter cut into small pieces and sprinkle two tablespoons of granulated sugar over the top.
Bake at 338°F in a conventional oven for one hour. Once baked, let it cool and enjoy.
Storage and tips
Petronilla’s apple cake keeps at room temperature for 1 day under a glass dome or well covered with cling film, especially during cooler months.
In the refrigerator: up to 3 days, sealed in an airtight container. Being an apple-heavy cake with little batter, the cold helps keep it compact and fresh.
Before serving: take it out of the fridge at least 20–30 minutes beforehand so it regains softness and aroma.
Freezing: you can freeze it already sliced, wrapped individually. It keeps up to 2 months; thaw slowly in the refrigerator.
Essential rest: let it cool completely before slicing; it’s even better the next day.
Lighter version: you can replace part of the sugar with natural sweeteners or reduce it, because the apples already provide sweetness.
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