Ristorante Corte di Giarola
Ingredients and quantities

Quantities:

  • 200g flour
  • 150g butter
  • 120g sugar
  • 1 sachet baking powder
  • 1 sheet of gelatine
  • cinnamon powder
  • 2 eggs
  • apricot jam
  • 4 apples
  • pinch of salt
  • a little icing sugar
Accompanying wines:
Sweet Malvasia

Apple cake

Type of recipe: Desserts


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Preparation method:

Put the flour on a work surface and make a well in the centre of the mound. Melt the butter and pour into the well along with the baking powder, sugar, two eggs and a pinch of salt. Incorporate to obtain a smooth dough. Butter a tin and line with the shortcrust pastry ensuring it sticks to the edges well. Spread with a thin layer of apricot jam. Quarter and slice the apple and place on top of the jam in a fan shape.
 
Cook in the oven at 180°C for 45 minutes. In the meantime, melt the gelatine in a bain-marie and mix with the cinnamon powder. Once cooked, cool the cake and then brush with the cinnamon-flavoured gelatine. Cut into slices and serve with a light dusting of icing sugar.



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