During our recent visit to Tuscany we made a Tuscan Apple cake and the recipe is very easy, producing a great pudding style cake perfect served warm or cold, with lashings of cream! On our return research shows that Tuscan Apple Cake recipe is very similar to Dorset Apple Cake i.e. they are all slightly different!!!! Some have lemon peel, others have vanilla and or pine nuts, you can also add a shot of brandy, but John says it needs a good slosh of Calvados! (not so Italian!)

5 apples (golden delicious or any firm fleshed variety)
200g granulated sugar (they don’t have castor sugar in Italy!)
3 eggs
80g butter
150g ’00’ pasta flour (plain flour can be used instead)
1/2 glass milk
80g raisins
50g pine-nuts
rind of 1 lemon
1 heaped teaspoon baking powder
pinch of salt
1 shot of brandy (optional)

Soak the raisins in brandy for 20 minutes (can be added without soaking)
Peel and thinly slice the apples
Melt the butter
Beat the eggs and sugar, add the melted butter, flour, a spoon of grated lemon rind, raisins and salt
Dissolve the baking powder in the milk and mix in
Lastly add the sliced apples
Line a 25/28cm cake tin with greased proof paper
Pour the very runny batter into a 25/28 cake tin and bake at 200 degrees for about 45 minutes (it needs to be slightly caramelised)

Just before serving sprinkle with icing sugar and pour over double cream – delicious

Tuscan Apple cake

Click photo to view our
Dorset Apple Cake recipe
Dorset Apple Cake
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  1. […] Tuscan Apple Cake recipe by Vicky @ West Dorset Foodie […]

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