Our Italian grandmas and mothers’ most iconic cake; it feels like a warm hug even during the rainy and dreary days of autumn.
This is a whole wheat version best enjoyed at breakfast or snack-time, with a hot cup of tea with lemon in your hands.
- 1 kg Reinette apples
- 40 g whole wheat flour
- 40 g flour type 00
- 80 g sugar
- 2 eggs
- ½ glass of milk
- 9 tablespoons LIMMI lemon juice
- 1 packet powdered yeast
- 1 vial vanilla essence
- Cinnamon, to taste
- Confectioners’ sugar for topping
Peel the apples and cut them into chunks. Place the apples in a small saucepan, add cinnamon to taste, 3 tablespoons of Limmi lemon juice, and cook them on low heat for about 3 minutes.
Now separate the eggs, beat the yolks in a bowl with the sugar, and gradually stir in the flours, milk, yeast, and lemon juice. Beat the egg whites till stiff, and fold them into the yolks batter together with the vanilla essence. Now add the chunks of apple, and a few dashes of cinnamon.
Bake for 45 minutes in the oven, pre-heated to 180° C.
Top your whole wheat apple cake with a generous amount of sifted confectioners’ sugar.
For an even tastier version, add raisins to the dough.