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.
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
