Italian fat-free apple cake
This cake tastes rich and will satisfy your craving for something sweet, even though it has no butter or oil in it. Find the recipe on Italian Kiwi!
Servings: 1 cake
Ingredients
- 150 g Flour 1 1/4 cups
- 100 g White sugar 6 Tbsp
- 1 sachet 3 tsp Baking powder
- 1 Egg
- 175 ml Milk 3/4 cup
- 1 kg Apples 2 lbs
- Salt a pinch
Instructions
- Butter a 25cm diameter cake tin, then sprinkle breadcrumbs on the bottom. Shake the tin so that the crumbs cover the bottom and sides, then tip the excess out.
- Heat the oven to 160°C.
- While the oven is heating, mix the flour sugar and salt together.
- Dissolve the baking powder in the milk, then mix it into the dry ingredients.
- Mix in the egg.
- Peel and chop up the apples into small chunks. My mother-in-law cut them into eighths and then sliced each eighth into chunks. You can cut them however you like!
- Mix the apples in with the dough until all the apples are coated.
- Tip the mixture into the cake tin, then sprinkle 1 tablespoon of sugar over the top.
- Bake for 45 - 60 minutes until the top is golden brown.
- Leave in the tin for 5 - 10 minutes to cool before turning out.
Notes
I would like to add here that a few people have been trying this recipe with mixed results. A few said that the cake took over an hour to cook and it seemed that the batter didn't set. I think if your apples are too juicy, the cake will be very wet and seem as if it isn't cooked. I remade it, using only Golden Delicious apples, and it came out perfectly, so I can tell you for sure that they are perfect for the cake. Using these apples, this cake took 45 minutes to cook in a fan oven at 160°C. When I made it with a mixture of Granny Smith and Fuji apples, it took 55 minutes to cook at the same temperature.