60 min.
Apple cake with berries
A refreshing summer apple cake
These irresistible cake squares with lots of fresh fruit are colorful vitamin bombs that taste gorgeous!
40 min.
Ingredients
for 8-10 persons
200 g flour 00
180 g sugar
2 eggs
140 g soft butter
1 tsp. baking powder
1 pinch of salt
Grated zest of 1 lemon
1 Golden Delicious apple
Berries (blueberries, raspberries, blackberries)
Powdered sugar
200 g flour 00
180 g sugar
2 eggs
140 g soft butter
1 tsp. baking powder
1 pinch of salt
Grated zest of 1 lemon
1 Golden Delicious apple
Berries (blueberries, raspberries, blackberries)
Powdered sugar
Preparation
Wash and dry fruit. Mix flour, baking powder, sugar, salt, eggs and soft butter in a bowl and knead the dough until creamy and firm.
Put the dough into a cake tin of 20x30 cm covered with baking paper with the help of a dough scraper.
Peel apple and cut into thin slices.
Peel apple and cut into thin slices.
Cover the dough with apple slices and berries. Bake in the preheated oven at 180°C (top/bottom heat) for about 30-35 minutes (make the toothpick test).
Let cool, cut into large squares and serve.
Let cool, cut into large squares and serve.
Suggestion
Due to the fresh fruit you can keep the cake at room temperature for just one day. Alternatively, you can cover it and store in the fridge for up to 3-4 days.
Take the butter out of the fridge at least one hour before preparation. Alternatively, you can also use the defrost function of the microwave.
Due to the fresh fruit you can keep the cake at room temperature for just one day. Alternatively, you can cover it and store in the fridge for up to 3-4 days.
Take the butter out of the fridge at least one hour before preparation. Alternatively, you can also use the defrost function of the microwave.
Recipe from Enrica Panariello
Chiarapassion
Erica Panariello, born in Naples and Roman by choice, named her blog Chiarapassion to underline the “clear passion” (chiara passione) that links her to cooking and the beautiful things in life. Erica loves cooking and offers you various sweet and savory dishes on her blog that partially reflect her Neapolitan origins: tasty, fast recipes without any stress and a great wow effect. Her husband Gianluca and his colleagues are the “official test eaters” of her culinary creations.
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