Everybody knows about apple cake, but this one is quite exceptional and aromatic. We made it by cooking the apples in a pan with butter and sugar until completely caramelized, and then transferred them to the cake mixture. This "trick" provides a unique aroma, taste, and, above all, softness to the cake. And, if you like, you can add a pinch of cinnamon to give it that extra bit of spice!
Black chickpeas (ready) in savory broth
“Crudaiola” artichokes hearts
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Sun-dried long tomatoes
Senatore Cappelli Durum Wheat Friselline
“Celline” black olives in brine
Ready made tomato sauce with chili pepper
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Peel the apples and cut into wedges. Cook them in a pan with 60g of butter, 50g of sugar and a pinch of cinnamon (if you like cinnamon). When the apple is well cooked, leave it to caramelize for a while until it becomes a beautiful amber colour, then mash it up with a wooden spoon or, if you prefer, blitz with an electric blender. Transfer to a bowl. Add all the other ingredients: eggs, flour, baking powder, the remaining butter (melted), and the remaining sugar. Mix together really well with a wooden spoon. Pour the mixture into a buttered and floured baking tin. Garnish with a few slices of apple, sprinkle with a little sugar (we used light brown sugar), and bake at 180°C for 30 minutes.