In a bowl, beat the eggs and sugar until frothy. Add the milk and mix well.
Dry ingredients:
In a separate bowl, combine the flour, baking powder, and cinnamon. Gradually add them to the liquid mixture, stirring until smooth.
Preparation:
Add the apples to the mixture and mix gently.
Baking:
Pour the batter into a greased pan (such as a springform pan or a baking dish) and bake in a preheated oven at 180°C (350°F) for about 35-40 minutes, until golden brown and a toothpick comes out clean.
Preparation:
Once cooled, dust with powdered sugar or serve with a spoonful of plain yogurt.
Serving and storage tips:
Best served warm, immediately after baking, but still moist after several hours.
It can be stored in the refrigerator for up to 2 days, wrapped in aluminum foil or in an airtight container.
It can be gently reheated in the oven or microwave before serving.
Variations:
With dried fruit: Add a handful of chopped walnuts or hazelnuts to the mixture.
With raisins: Soak the raisins in warm water and add them to the batter before baking.
Gluten-free version: Replace the wheat flour with rice flour or a gluten-free blend.
With added cheese: For a creamier texture, you can add a little ricotta or mascarpone.
FAQ:
Yes, oat, almond, or soy milk are also fine.
Can the cake be made the day before?
Yes, but it's best to make it the same day. However, it can be reheated.
Which apples are best for this cake?
The best are slightly tart apples that hold their texture well, such as Renetta, Ligol, and Jonagold.
Can I make this cake without sugar?
Yes, you can omit the sugar entirely or replace it with honey, maple syrup, or a sweetener.
To see the full instructions for this recipe, go to the next page or click the open button (>) and don't forget to share it with your friends on Facebook.
