This post is also available in Italiano
Apples, along with honey, are one of the typical ingredients of the Jewish New Year, Rosh Hashanah, which we will celebrate tomorrow night. For this reason, each year during this holiday I have an uncontrollable desire to try new recipes for apple cake; every family has at least one (or more than one) stored away, whether their mother’s, grandmother’s, or neighbor’s. Few desserts are as simple, humble, or “universally” liked, as apple cake.
Thus, one again this year I find myself trying a new apple cake. Besides, I do not do it because I have a sweet tooth; I just do it to properly celebrate Rosh Hashanah! :) I found the cake I selected on the blog Eryn et sa folle cuisine. It is called “invisible” apple cake because it is made with very little dough and is almost completely made of just apples. The result? A soft, moist cake, with just the right amount of sugar, with an intense apple flavor.
This apple cake is truly delicious and much lighter and lower in calories than any other apple cake I have ever tried. I am so excited, that I think I can finally declare the end of my search for apple cake recipes, at least for this year; that doesn’t mean that I won’t decide to continue my search next Rosh Hashanah!
Torta di mele invisibile
- 2 eggs
- 60 g sugar
- 80 g di cake flour
- 100 ml whole milk
- 20 g butter
- 5-6 apples or half apples half pears
- 1 tsp baking powder
- In a small pan or microwave, allow the butter to melt into the milk and let it cool. Meanwhile, preheat the oven to 180°.
- In a large bowl, hand whisk the eggs and sugar, then combine the milk, flour and baking powder. Mix well until it turns into a thick batter.
- Peel the apples and slice them very thinly with a mandolin slicer or knife.b
- Pour the apple slices into the previously prepared batter and gently mix everything with your hands, so that each apple slice is well-covered with batter.
- Transfer the apples to a 20 cm diameter cake pan or into a muffin pan (for several muffin-sized cakes), and try to level them as much as possible to get a flat surface. Cook at 180°C for approximately 35 minutes. If you decide to use disposable pans, choose aluminum ones, because paper ones do not allow the cake to bake well, and the dough will be too moist.
- When the cake is ready, let it cool down and dust it with confectioner's sugar just before serving.
Speaking of Rosh Hashanah, if you are hunting for recipes for this holiday, you can find all the previously published ones on our page dedicated to Rosh Hashanah recipes..