Italian Apple Cake Recipe with Lemon (and Rosemary)

A bright and simple Italian Apple Cake with Lemon and (optional) Rosemary! A cake characteristic of the Umbria and Tuscany regions of Italy

5 from 1 vote

Prep Time 20

Cook Time 35

Total Time 55

Course Breakfast, Dessert

Cuisine Italian

Servings people

3 whole eggs medium size
1 large apple peeled, cut into thin slices; tart 'granny smith' varieties are the tastiest here.
1 lemon juiced (for preventing apple slices from oxidizing)
2 tbsp lemon zest
1 cup white granulated sugar
1 ½ tsp baking powder
1 pinch fine salt
2 ¼ cups flour cake or low protein all-purpose
4 tbsp butter melted, then cooled
4 tbsp olive oil
2 tsp fresh rosemary OPTIONAL; minced; more sprigs can be used to decorate the top of the cake

Zest and juice the lemon/s.
1 lemon, 2 tbsp lemon zest
Peel and slice apples into 1/4 inch slices. Immediately drizzle in all the lemon juice to prevent browning and set aside.
1 large apple

Combine together: Flour, baking powder, salt, lemon zest and minced rosemary (optional). Set aside.
1 ½ tsp baking powder, 1 pinch fine salt, 2 ¼ cups flour, 2 tsp fresh rosemary
Melt the butter. Then combine the olive oil with the slightly cooled, melted butter.
4 tbsp butter, 4 tbsp olive oil
Whip together: sugar and eggs until pale and fluffy and doubled in volume.
3 whole eggs, 1 cup white granulated sugar
Fold half of the flour mixture into the whipped eggs.
Slowly drizzle in all of the cooled, melted butter and oil. Fold in gently until incorporated.
Fold in the rest of the flour mix.

Spread batter evenly into a buttered 9-inch cake pan or non-stick springform pan. You can also use parchment paper at the bottom for easier removal after baking.
Top with apple slices and sprigs of fresh rosemary (optional).
Bake in a pre-heated 355° F (180° C) oven for 35-40 minutes. Bake until an inserted toothpick comes out clean.

Keyword baking, sweet

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