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
Equipment
- stand or hand mixer for whipping the eggs
- 9-inch round cake pan or non-stick springform pan
Ingredients
- 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
Instructions
Make the Cake Topping
- 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
Make the Cake Batter
- 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.
Assemble the Cake
- 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.