From the top of the Italian Alps, 9 spoon cake with Erminia apples
I was received like a queen in Bousson, in the Italian Alps, at Erminia and Eduardo.
In addition to the wonderful pasta dinner, with local cheeses, local wine, local bread (!!), Ermania and Eduardo concocted this wonderful cake while I was giving an online cooking workshop.
Believe me, even though I was more than full from having eaten everything I ate that evening, I had not one but two slices of this fabulously delicious cake. A melting texture and a perfect taste.
Mama mia! What more can be said. Pure happiness!
Here is the recipe that Erminia generously shares:
(it's called 9 scoops because normally we measure scoops of each ingredient)
- 4 medium-large apples, peeled and cut into slices of about 3 mm
- 1/2 tsp. cinnamon
- 9 c. sugar
- 3 eggs
- 170 ml of milk
- 100 ml of neutral oil (sunflower, canola, grapeseed, ...)
- 1 1/4 cup flour
- 1 tbsp. tablespoons baking powder (baking powder)
Preheat the oven to 350F (180C).
Toss the apple slices with and the cinnamon.
In a bowl, combine 6 tbsp. tablespoons of sugar, eggs, oil, milk. Mix a little. Add flour and baking powder, mix again. Mix well to remove all lumps.
Butter and flour a cake pan about 28 cm or 11 inches in diameter, or cover it with parchment paper (if you wet it and "squizz" it in your hands, it will be easier to make it take the shape of the mould).
Add the cake batter to the pan.
Place the apple slices vertically, round side up (it looks like a rose!) in the dough.
Sprinkle the remaining 3 tablespoons of sugar over the cake.
Bake for about 50 minutes, until golden and a toothpick comes out dry.