Rich and buttery grandma's apple cake, soft and fragrant. The apples, cut into thin slices, blend almost completely into the batter, creating a moist, tender cake with a pine-nut topping and a final dusting of granulated sugar.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Melt the butter in the warm milk and let it cool slightly.
In a bowl, beat the eggs with the sugar until the mixture is light.
Add the milk with the butter, the flour sifted with the baking powder, and a pinch of salt; mix until you have a smooth batter.
Fold the thinly sliced apples into the batter (not too many, they should almost "disappear" in the cake).
Pour the mixture into a 24 cm buttered and floured cake pan.
Sprinkle the surface with pine nuts.
Bake in a preheated static oven at 180°C for about 50-60 minutes, until the cake is nicely golden.
As soon as it comes out of the oven, dust with plenty of granulated sugar.
24 cm cake pan
Bowl
Whisk
Sieve
Chef's tips: the recipe is the classic version and can be adapted as desired.
Italia, Toscana
