170 min.
Apple puree cake
Very soft and moist
This moist cake with apple puree is quick to prepare. The dough is made with pureed apples for a typical taste and a genuine, very moist cake. You just need 2 apples that you mix raw after having eliminated the core. Watch the video and try this recipe for a very soft and aromatic afternoon snack!
50 min.
Ingredients
2 Red Delicious apples (300 g without the core)
160 g sunflower oil
3 eggs (room temperature)
200 g sugar
250 g flour
1 pack of baking powder
1/2 tsp. cinnamon
1 pinch of salt
for decorating
1 tbsp. sugar
Cinnamon
160 g sunflower oil
3 eggs (room temperature)
200 g sugar
250 g flour
1 pack of baking powder
1/2 tsp. cinnamon
1 pinch of salt
for decorating
1 tbsp. sugar
Cinnamon
Preparation
Preheat the oven to 175° (top/bottom heat). Remove the core, cut the apples into small pieces and mix (I don’t peel them). Add oil and mix again.
Beat eggs with sugar in a bowl for 1-2 minutes until creamy, add the apple puree and mix. Fold in sieved flour, baking powder, salt and cinnamon.
Butter and flour a ciambella mold of 24 cm and fill with the dough. Bake for about 35-40 minutes (make the toothpick test).
Allow to cool before you turn it out on the cooling rack. Mix sugar with cinnamon and distribute on the cake. Alternatively, you can sprinkle your cake with powdered sugar.
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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