Apple Cake

Apple pie, apple cake, apple tart, tart tatin...there are a lot of different sweets you can do using the apples of your apple tree.
This time I've tried to make a soft breakfast apple cake. 
Let's have a look!

Torta morbida di mele

Ingredients

226g butter
4 eggs
300 g all-purpose flour
200g liquid cream
180g sugar
3 tsp baking powder
2 apples

Glazed

home-made percocas peaches marmelade



Cream butter and sugar until light and fluffy. Add in one yolk at a time and continue to beat until light and fluffy. Sift flour, baking powder and salt. Add the flour into the butter mixture alternating with the fresh cream.Beat the egg whites until still and add to the mix, then add in the cubes one apple.
Prepare an 8” baking pan, greased well and line the bottom with parchment paper. Pre-heat the oven to 350 degree F (160°C). 
Pour the batter into the baking pan. Smooth the top. Arrange the slice apple on top of the cake and bake for an hour till golden brown or until skewer comes out clean when tested.
Removed from oven and let it cool down for 10 minutes in the pan and then turn it out on the cooling rack. Mix the marmalade with some drops of water and brush it all over the top of the cake.

Have a try!
  

(Italian version)

Esistono mille versioni diverse di torte di mele, alte basse, sfogliate, con lo yogurt, senza e via discorrendo. Quello che stavo cercando io, però, era una torta alta e soffice, che sapesse poco di burro, alta e compatta ma morbida, così come l'avevo assaggiata in un ristorante di un amico.

La mia prova è stata la seguente e devo ammettere che è molto simile a quella che cercavo.

Il sapore? Delizioso!

Torta morbida di mele

Ingredienti

226 g burro
4 uova
300 g farina 00
200g panna liquida
180 g zucchero
3 cucchiaini di lievito
2 mele

Glassa

marmellata di percoche

Battere a crema il burro con lo zucchero. Aggiungere i tuorli uno alla volta. Aggiugere la farina setacciata con il lievito alternandola alla panna. Infine, aggiugere gli albui montati a neve con il pizzico di sale mescolando lentamente.
Aggiungere le mele tagliate a cubetti e disporre le mele tagliate in fette sottile sulla torta.

Preriscaldare il forno a 160° C e cuocere la torta finchè cotta (c.ca 1 h).
Una volta pronta far raffreddare e per poi glassare con la marmellata di percoche fatta in casa, mescolata con qualche goccia di acqua.

Far asciugare e poi mangiare...un po' per volta se riuscite!

Questa ricetta partecipa ad un anno Ammodomio.

Walnuts Cake

"Just got back from a pleasure trip: I took my mother-in-law to the airport."

Herry Youngman

There is always a reason to say something unhappy about  your mother-in-law, but this is not that case.
I've asked her to send me her recipe for this fantastic cake and I think she is always happy when I appreciate her cakes.
I would say, I tested it for the first time and I decided to make it by my self. This is the most soft cake that you have ever tried! Believe me! It's quite impossible eat it without dirty all around... :)
I guess I will use the same recipe to test new cakes changing something here and there.

Have a look...

Walnuts cake

Ingredients

250 g butter, softened
250 g plain (all-purpose) flour
250 g caster (superfine) sugar
20 walnuts, finely chopped
16 g baking powder 
4 eggs
4 tablespoons rum (or milk if you have not rum)

Place the butter in a bowl and blend it until it become a cream, add the sugar and blend together for 5 min. Add eggs yolk one for time mixing until absorbed.
Add the rum and then the flour mixed and backing powder sifted and mixed together, slowly.
Preheat the oven at 170°C.
Beat until stiff the egg whites with a pinch of salt.
Then mix the two part and place the cake in a tin.
Cook for 30 min, let cool it down.

Taste it!

Torta di noci (la migliore mai provata)

(in Italian)
250 g burro morbido
250 g farina
250 g zucchero
20 noci tritate finemente
1 bustina di lievito
4 uova
4 cucchiai di rum
Lavorare il burro a pomata con metà dello zucchero. Nel frattempo montare gli albumi a neve con la rimanente parte dello zucchero.
Aggiungere al burro un uovo alla volta fino a completo assorbimento. Aggiungere il rum e poi gli albumi meringati delicatamente ed infine la farina setacciata con il lievito.
Da ultimo aggiungere le noci finemente tritate ed informare a forno preriscaldato a 170° C per 30 min.
Far raffreddare e spolverizzare con zucchero a velo.

Yogurt brioches

             

Are you ready to prepare your breakfast healthy brioches by yourself?
I’ve found out the receipt from this Italian blog, Adriano is a “leavened pastries guru”, he knows everything about them and any his receipt is successful.

Ingredients

250gr plain (all-purpose) flour + 250 g American flour
100gr milk
150gr natural yoghurt
2 eggs + 1 yolk
100gr caster sugar
60gr melted butter
2 tsps honey
12gr brewer’s yeast
7gr salt
2 tsp rum
1 finely grated lemon rind + 1/2 orange one


Dissolve 1 tbsp of honey with the brewer’s yeast, 1/2 of lemon rind and the tepid milk, then add 90g of flour, stir and let rise for around 90’.
Blend the remaining part of the rind with the yoghurt.
Place the eggs, yolk, 50 g of sugar, half of the remaining flour mix in the bowl of an electric mixer and beat until it become stiff (if you have got a Kenwood machine, KitchenAid, or similar, use the K beater, here you have an example). In three times add the yoghurt, remaing sugar and flour. Let became stiff again and then add slowly the rum and let beat for other few minutes. Change the beater, take the hook (like this one) and beat at speed 1.5. Stop twice the mixer and upside down the pastry, leave it beating until it become shining and elastic.Cover it and let rise at 26°C, until it will double (90 min).
Place in a pastry board cover with flour and fold the pastry in this way (follow the third, fourth and fifth pics).
After 15 minutes cut by half the pastry, make two circles 7 mm often, divide each one in 12 slices (like a cake), and roll up each slice on itself (from the triangle base to the top). Let raise your brioches for 1 hour left.
Brush them with one egg, place in the oven at 180°C for 15 min.

Let get them cold and enjoy them with Nutella, yoghurt, jam or custard (any other ideas?).

PS. To keep them fresh you can froze them or keep them in a plastic bag for 3 days.

Have a try!

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