Tag: apple

Apple Plumcake – Apple Plumcake Recipe – Italian Cuisine

First wash the apples well (if you prefer you can peel them, I decided to keep the peel) and cut them into very thin slices, removing the central part of the core.

Work the eggs with yogurt and sugar, then add the flour mixed with the yeast and mix until a homogeneous mixture is obtained.

Pour the dough into the mold lined with parchment paper and level the surface, then set the apple slices in the mixture, one after the other.
Bake for 35-40 minutes at 160 ° C, in a preheated convection oven.

The apple plumcake is ready, at least let it cool (if you can) before cutting it into slices and serving it.

Renetta apple pie with amaretti and biscuits – Italian Cuisine

Each family has its own recipe. Transcribed on faded sheets, on old cookbooks or even handed down only by word of mouth.

It is that of the queen of home desserts, the mel cakeis. There is no one like the other and each carries a story. What to do with ingredients and doses, but above all with affections and memories that have just that scent, the scent of freshly baked apple pie.

High and soft, covered with powdered sugar, or lower, almost toasted. Apple pie recipes are as many as there are houses! And the first difference makes it right there selected apple quality.

Our advice? The Apple Renetta Melinda, which releases an unmistakable sweetness both raw and cooked, without losing that touch of acidity that makes it perfectly balanced. Not only that: the Renetta apple is a real concentrate of polyphenols, essential for well-being thanks to their antioxidant function.

That's why we recommend the Renetta apple for the apple pie, with a delicious variant: a crunchy dough made of Amaretti biscuits is biscuits. To begin a new tradition to pass on.

Ingredients

4 rennet apples
125 g of Saiwa Gold bucket biscuits
50/60 g of butter at room temperature
125 g of amaretti di Saranno
5 spoons of sugar

Method

Turn on the oven at 180 degrees. Take a 24 cm diameter pan and line it with parchment paper. Wash the apples, remove the core and peel them, then cut them into slices about 1 centimeter high.

Chop the biscuits together with the amaretti biscuits and put the mixture in a bowl together with the sugar, mixing everything carefully.

Start composing the cake by covering the base of the cake pan with the slices of apples, arranged side by side.

Fill the holes in the center of the apples and the spaces between the slices of apples with the chopped biscuits and amaretti and sprinkle the surface with flakes of butter.

Make another layer of apples and continue with the same procedure as before going on with the layers until all the ingredients are used up (three should come). The last layer must be that of biscuits / amaretti / sugar, completed with flakes of butter.

Bake in a hot oven for about 1 hour and serve.

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Apple tartlet with almonds recipe – Italian Cuisine

Ingredients

375 g sugar
125 g butter plus a little
125 g almond flour (or blended almonds)
60 g flour 00
2 apples
2 large eggs
vanilla bean
cinnamon stick
lemon
toasted flaked almonds

Duration: 1 h 30 min

Level: Easy

Dose: 8 people

For the recipe of apple tartlets with almonds, peel the apples, cut them in half, remove the seeds and the core with a scoop. Melt 250 g of sugar in 750 g of water on the fire with the vanilla pod open like a book, a lemon zest and a piece of cinnamon stick, until you get a syrup. Dip the half apples in the syrup and cook them for 10-12 minutes. Butter 4 small cake tins (ø 10-11 cm).

Mix the almond flour with the 00 flour. Soften the butter and whip it with 125 g of sugar, then add the eggs and finally the mixed flour. Work to mix the ingredients until you get a fairly thick mixture. Distribute it in the pan and level it well with the back of the spoon.

Arrange in each half-sliced apple pie with the concave side down and bake at 180 ° C for about 20 minutes. Remove the apple tarts from the oven, let them cool then turn them out, complete them with the sliced almonds and let them cool on a wire rack. Polish each tart with apricot jam just warmed and serve.