The Luca Montersino’s apple cake is a soft and aromatic dessert that is absolutely irresistible. The recipe is simple, the base is soft, moist, and enriched with delicious apple cubes on top, a comfort food that tastes like home and tradition.
Apple cakes contain more or less the same ingredients: eggs, sugar, flour, butter or oil, apples, and flavors but the balance of these makes the difference. Luca Montersino’s version is very reminiscent of grandma’s apple cake, the one we all try to replicate, often without success. If you have a little time, try it, I am sure you will enjoy it.
What apples to use in apple cake?
I usually use renette apples, with their acidity, they contrast the sweetness of the dough, Golden or other firm and compact apples are also fine, I advise against floury varieties.
Can I replace butter with oil?
This cake is perfect with butter, I recommend not replacing it; rather change the recipe and make one of my butter-free apple cakes, you can find many on the blog. Here are a few to try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 319.63 (Kcal)
- Carbohydrates 33.91 (g) of which sugars 19.21 (g)
- Proteins 4.78 (g)
- Fat 18.61 (g) of which saturated 11.62 (g)of which unsaturated 6.90 (g)
- Fibers 1.42 (g)
- Sodium 27.79 (mg)
Indicative values for a portion of 100 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
- 2 cups cups all-purpose flour
- 1 cup cup butter
- 1 cup cup powdered sugar
- 5 egg yolks egg yolks (5 yolks from medium eggs)
- 5 egg whites egg whites (5 whites from medium eggs)
- 2 tsp tsp baking powder
- 3 apples (about 1 lb of apples, peeled and cored)
- 1 lemon (with edible peel)
- 1 tsp vanilla extract
- 0.35 oz oz butter
- 1 tbsp tbsp all-purpose flour
Tools
- 1 Bowl large
- 2 Bowls medium
- 1 Cutting board
- 1 Pan springform, 9.5 inches diameter
- 1 Electric whisk
- 1 Sieve
- 1 Spatula
Method
All ingredients must be at room temperature.
Wash the apples, peel them, remove the core, and cut into small cubes; place them in a bowl and drizzle with lemon juice.
In another bowl, whip the egg whites with electric whisks and set aside.
In the third, largest bowl, add the soft butter, the powdered sugar, and whip until fluffy and airy. Add the egg yolks, one at a time, adding the next only when the previous one is incorporated.
Sift the flour with baking powder and add it to the mixture, once incorporated, add the vanilla and grated lemon zest, finally, add the whipped egg whites in two batches, folding gently from bottom to top to not deflate the mixture.
Pour everything into the buttered and floured pan.
Drain the apples from the lemon juice, pat them with paper towels to remove excess liquid, and distribute them over the surface of the cake.
Bake the cake in a preheated static oven at 356°F (180°C) for about 1 hour.
Use a skewer test to check if it’s done, extend the baking time a few more minutes if necessary.
The Luca Montersino’s apple cake is ready, take it out of the oven and let it cool before removing it from the pan. Cool completely before serving.
Tips
Storage
The Montersino’s apple cake keeps for 3 days at room temperature in a cool place. I prefer to store it in the fridge and let it come to room temperature 30 minutes before serving to avoid the apples turning sour.
***********************
For tips on making recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to share them on my social media
