Italian Apple Cake
photo by justcallmetoni
- Ready In:
- 2 cooking apples
- 1⁄2 lemon, juice of
- 1⁄2 cup raisins
- 1 cup walnuts
- 1 tablespoon sugar
- 1⁄2 cup shredded coconut (not dessicated)
- 1 1⁄2 cups plain flour (all purpose)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 large eggs
- 3⁄4 cup sugar
- 150 g butter, melted
- 2 tablespoons amaretto liqueur (substitute a couple of drops of almond essence or omit this step if neither is available)
- icing sugar, for dusting (confectioner's)
- Set oven to 180C (350F).
- Grease and lightly flour a 23cm (9 inch) round cake tin.
- You'll also need three mixing bowls- small, medium and large- for this recipe.
- DO NOT PEEL the apples.
- Cut into chunks about 1/2" square- discarding the core.
- Place apple chunks into the first (medium) mixing bowl.
- Toss apple in lemon juice to avoid discoloration, then drain off and discard excess juice.
- Add raisins and coconut to the apples.
- Tip walnuts onto cutting board and sprinkle over 1 tablespoon sugar.
- Chop nuts roughly with the sugar, then add nuts and'nut flavoured' sugar to the apple mixture.
- Mix well.
- In the second (large) mixing bowl, sift flour, baking powder, cinnamon and nutmeg.
- In the third (small) bowl, combine eggs and sugar and beat until light and lemon colored.
- Still beating, add the melted butter and the liqueur (or essence).
- Make a well in the centre of the flour mixture and add the egg mixture.
- Stir until well combined.
- Tip in the apple mixture and mix well.
- At this stage it may seem you have too much apple and not enough batter- don't worry!
- Turn the mixture into the prepared cake tin.
- Bake on the centre shelf of the oven at 180C (350F) for about 45-50 minutes or until the top of the cake has turned a nice golden brown.
- (Test with a skewer if unsure.) Remove cake from oven, turn onto a rack to cool.
- Sprinkle with icing (confectioner's) sugar to serve.
- Serve with thick cream.
Questions & Replies
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For Christmas this year, my neighbor presented me with a huge assortment of apples. Decided to thank her by preparing a nice apple cake to compliment her traditional Itailian Christmas dinner. While I can't comment on the final taste, thought I would drop a note about the preparation. The directions were just terrific and precise, something much appreciated in this cake which is somewhat unusual. Thanks for the warning about the batter. I really didn't seem like enough while I was putting the apple, nuts, coconut and raisins in. But in fact the cake had a good rise and enveloped the apples and other goodies. The smell was just amazing and the cake quite moist like a pudding cake. If there are leftovers, I get to try it tomorrow and report back.
Very delicious. I made this last night with our Italian meal and it was very good. It baked up easily and I served it with whipped fresh cream that I barely sweetened. The cake does have lots of flavor so I didn't want anything to over power that. I love the amaretto in it and I used granny smith apples. Thanks for sharing and letting me review your 1st post!!
This is very yummy! I used almond extract as I didn't have any amaretto - I think a few drops is insufficient. I used about 1/2 tsp and found that the taste is ok, not too strong. I would have preferred to use slightly more. I halved the recipe and baked as cupcakes (180C, 20mins) - it's easier as I don't need to cut it, and it's easier to bring to my friends. I really like the chopped walnuts in these. I used my Tefal grinder to chop them. I also sprinkled some reserved walnuts ontop of the cupcakes. These have really good flavor and chock full of goodies. Thanks for posting. (PICK YOUR CHEF Nov04)
RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>