A soft, fragrant, and moist apple cake, enriched with custard for an irresistible taste.
Heat the milk with the edible lemon peel.
Whisk the egg yolks with the sugar until you get a frothy mixture, then add the sifted cornstarch.
Pour the boiling milk into the mixture using a strainer, transfer to a saucepan and cook over low heat to thicken.
Cool the custard in a chilled baking tray covered with cling film in contact.
Peel and slice the apples thinly, place them in a container with lemon juice and let them marinate in the fridge.
Whisk the eggs with the sugar, then add milk, oil, vanilla, and a pinch of salt.
Incorporate sifted flour and baking powder, and optionally add a diced apple.
Pour the batter into a mold lined with parchment paper, add the custard and arrange the apple slices.
Sprinkle with brown sugar and bake in a preheated oven at 180°C for 45-50 minutes.
Springform pan
Whisk
Strainer
Saucepan
Chilled baking tray
Cling film
Store in the refrigerator for up to 2 days.
Ideal to enjoy warm with tea or coffee.
Italia, Sicilia
| Energy (kcal) | 218.42 |
| Carbohydrates (g) | 24.66 |
| of which Sugars (g) | 15.01 |
| Fat (g) | 10.44 |
| of which Saturates (g) | 3.59 |
| Protein (g) | 7.44 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.14 |
