A rich and buttery grandma's apple cake, soft and fragrant. The thinly sliced apples blend almost completely into the batter, creating a moist and soft cake, with a surface sprinkled with pine nuts and a final dusting of granulated sugar.
Melt the butter in the warm milk and let it cool down.
In a bowl, beat the eggs with the sugar until a light mixture is obtained.
Add the milk with butter, the sifted flour with the baking powder, and a pinch of salt; mix until a homogeneous batter is formed.
Fold in thinly sliced apples into the batter (not too many, they should almost "disappear" in the cake).
Pour the mixture into a greased and floured 24 cm 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 well golden.
As soon as it comes out of the oven, dust with plenty of granulated sugar.
24 cm cake pan
Bowl
Whisk
Sifter
Chef's tips: the recipe is the classic version and can be modified as desired.
Italy, Toscana
