Subscribe via RSS

Soft cake of Renetta apples with almonds and lemon – Italian Cuisine

A soft and fragrant dessert to be brought to the table in the morning for breakfast or a snack, for a healthy and delicious cuddle!

With the Apple pie you're never wrong. Whether it's for a sweet family breakfast or a snack with friends, apple pie is the dessert that makes everyone feel happy. But have you thought about how decisive the choice of apple is? Among the many existing varieties, the Renetta Melinda it has a very unique consistency and sweetness, especially when cooked. This is why the recipe we are proposing today is a certainty in terms of softness and sweetness!

With an extra touch; in fact, two: almond flour and lemon, which will ensure a unique scent to your dessert.

fluffy apple pie

Without forgetting that the Renetta Melinda it is in effect a superfood. Thanks to the high quantity of polyphenols, in fact, it helps to combat cell aging. So you can put the Renetta apple pie on the table for one more reason!

How to prepare the soft cake of Renetta apples, almonds and lemon

apples renetta melinda fluffy cake


150 g of 00 flour

50 g of almond flour

140 g of sugar

125 g of butter

3 eggs

3 Renetta Melinda apples

8 g of vanilla yeast

a lemon

a pinch of cinnamon

50 g of lamella almonds

icing sugar q.b.

a pinch of salt


renetta apples melinda

In a planetary mixer or with electric whips, place the eggs together with the sugar until a smooth, fluffy homogeneous mixture is obtained. Separately melt the butter and let it cool.

Add the flour mixed with salt and baking powder to the egg and sugar mixture. Continue by adding the almond flour, cinnamon and grated lemon zest to the mixture.

Pour the melted butter quickly into the mixture and mix carefully.

Grease and flour a 26 cm cake pan and pour the mixture.

Peel the Renetta apples, cut them in half, remove the core and cut each half into 3 mm thick slices. Sprinkle with a little lemon juice and place them on the dough keeping the shape of half an apple.

Proceed in the same way for all the remaining 5 apples halves.

Fake the cake laying on the surface the almond slivers and bake in a static oven at 170 degrees for about 40-45 minutes.

Allow the cake to cool and serve with powdered sugar.

Mulino Bianco lemon cake – Italian Cuisine

First, prepare the shortcrust pastry: put all the ingredients in a bowl and work quickly until you get a smooth dough: cover it with food foil and let it rest in the fridge for 30 minutes.

Meanwhile, prepare the lemon cream: beat the egg yolks with the sugar, then add the starch and lemon peel, then incorporate the milk and cook over low heat until you get a thick cream.
Pour into a large bowl, cover with contact film and allow to cool.

Then prepare the dough of the margherita cake: work butter and cream sugar, then add the lemon peel.
Add one egg at a time, then sieved flour and flour and work until a homogeneous mixture is obtained.

Finally proceed with the assembly.
Roll out the pastry between 2 sheets of parchment paper until you get a circle of about 3-4 mm thick.
Line the baking paper mold and then cover the parchment paper with the shortcrust pastry.
Prick the bottom and leave in the fridge for at least 15-30 minutes.

Put aside 100 g of lemon cream and pour the remaining cream into the shortcrust shell.
Level it well, then cover the cream with the dough of the margherita cake.
Finally put in a sac a poche the cream that you had put aside and create a decoration above the dough.
Cook for about 40 minutes in a preheated oven at 175 ° C.

The Mulino Bianco lemon cake is ready, let it cool before slicing and serving.

Spaghetti recipe with bottarga and salted lemon – Italian Cuisine

  • 350 g spaghetti
  • 150 g butter
  • 150 g dry white wine
  • 3 lemons
  • a shallot
  • bottarga
  • chives
  • salt

For the recipe of spaghetti with bottarga and salted lemon, peel 2 lemons and separate
the peel from the white part (albedo). Squeeze and bring the juice to a boil, with a generous pinch of salt, then dip the peel and continue cooking for 10 minutes. Drain the rinds, let them cool and cut into strips.
Bring the white wine to a boil with a tablespoon of lemon juice and the chopped shallot, then turn off the heat and add the butter to room temperature, stirring to make it melt well. Season with salt and let it cool.
Cook them in plenty of salted water, according to the instructions on the package. Drain and season with butter, a few strands of chopped chives, salted lemon and the bottarga cut into very thin slices. Excellent warm.