Categories: ricette

by patrizio_eccechina

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Ingredients

  • For the cake:

  • Flour 400 gr
  • Potato starch 100 gr
  • Baking powder 15 gr
  • Water 250 gr

  • Extra virgin oil 240 gr

  • Eggs 300 gr
  • Sugar 480 gr
  • Salt 4 gr
  • Chopped apples 650 gr
  • Lemon peel No. 3

  • For caramelized apples:

  • Sugar 30 gr
  • Apples No. 1
  • Raspberries To taste

Procedure

Begin by preparing the cake.
Beat the eggs with the sugar until frothy.
Add the water, Extra Virgin Olive Oil, lemon zest and salt.
Mix together the flour, potato starch and baking powder, then sift them and gradually add them to the mixture.
Mix everything gently until the mixture is smooth.
Pour the dough into a previously buttered and floured baking pan.
Bake the cake in a preheated oven at 160 degrees for the required time, checking the baking with a toothpick inserted in the center of the cake (about 30-40 minutes).
Next, prepare the caramelized apples. In a frying pan, make dry caramel and pour in the apple segments. Cook until the apples become soft and caramelized.
Cut the cake into wedges and caramelize on the surface with the caramel.
Serve the cake warm, accompanying it with the fresh raspberries and caramelized apples.

Oil and Flavor: perfect pairings for your recipes

We started by abolishing butter and using in its place a good monovarietal such as Cima di Mola (Puglia Bari). We could have used a “light” oil but preferred to challenge the final flavors with this medium fruity, herbaceous-type evo with hints of almond. Although the spicy and bitter notes are of medium intensity, we were intrigued by this berry aftertaste. Yellow reflections on a green color.

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