4 mele (apples)
150 g burro (melted butter)
150 g zucchero (sugar)
1 cucchiai di latte (1 tablespoon of milk)
3 cucchiai di zucchero a velo (3 tablespoons of powdered sugar)
4 uova intere (4 whole eggs)
180 g farna (flour)
1 bustina lievito chimico (1 sachet of vanilla yeast which looks like:)
scorza di limone (lemon zest)
1/2 teaspoon of salt (my own addition to this recipe)
Mix everything together and bake the cake at 350 for about 35-40 minutes. At 35 minutes, check your pan and giggle it a little bit to make sure the batter is settled. If it’s still giggling in the center, give it another 5 minutes.
*You’ll need a kitchen scale to measure out the ingredients. Friend Rosa told me they use kitchen scales in Italy and taught her to use one in cooking school because it is much more precise so if you like baking, not a bad investment.
*The ingredient of the bustina lievito chimico is a tricky one because you can really only find it in Italian specialty markets. I know Fusaro’s has it in my town of Stamford, Connecticut and you can also probably order it online. You can also substitute this packet for 16 g of baking soda and maybe add a dash of vanilla extract since you’ll be missing that flavor from the packet.
*Cut the first three apples into chunks and the last one into thin slices so you can arrange them on the top of your cake.
Lastly, invite your friend over for the afternoon, pop a bottle of prosecco and bake together like Rosa and I did 🙂
If you have any questions, please don’t hesitate to email me.