Italian Apple Cake

"This is my first post! Every time I make this cake people beg me for the recipe. Its adapted from an authentic Italian recipe and it's incredibly quick and easy to make. It uses everyday ingredients (omit the Amaretto if you don't have any) and the result is a moist, almost pudding-like cake which is full of flavour. Perfect for a decadent afternoon tea or to serve as a dessert. Hope you like it!"
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
1hr
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. Jo Anne
    A very nice apple cake. The addition of nuts, raisins and coconut made it even better. East to make too. I just made one change and that was to use half whole wheat and half white flour.
     
  2. Tina and Dave
    Lovely recipe! Made one 7" fairly shallow cake, three large muffins (there's 3 of us!) and lots of cup cakes! I iced them all with unrefined golden icing sugar - delicious! A big thanks from all of us!
     
  3. justcallmetoni
    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.
     
  4. DDW7976
    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!!
     
  5. WaterMelon
    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)
     
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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>
 
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