Every self-respecting food blog has an apple pie recipe and every apple pie recipe has, in general, a history, a family tradition that evokes a childhood memory like “the grandmother’s cake” or the scent of kitchen pervade by a sweet and enveloping aroma. I, who do not have a similar tradition with a recipe I tried for years to make an apple pie that could spontaneously but simply to tell the diners “good” ….. and for years I made cakes “without infamy and without praise,” with apples inevitably slowly to the base of the cake during baking, cakes with too many or as few apples…..
Since it is difficult to ‘invent‘ a cake I tried to assemble a single recipe starting from four different recipes hanging from each feature, ingredients or process that seemed more ‘suitable for the cake I had in mind. And so changing, replacing, enhancing, subtracting and adjusting ingredients, I made this upside apple pie citrus fruit scented and I have finally said “good”
Ingredients: 3 eggs, 100g wholemeal flour (type 2), 100 grams of almond flour, 100 grams of brown sugar, 50 grams of extra virgin olive oil, 100 grams of orange juice, grated rind of an organic lemon, 2 apples, 3/4 packet of baking powder, 1 pinch of salt.
Peel and cut the apples into slices about 3 cm thick, line the base of a cake tin with zipper closure with parchment paper, brush with a tablespoon of olive oil and sprinkle with two tablespoons of sugar. Grease the sides of the cake pan with oil
Place the apple slices on the basis of the pan so as to cover it completely
Then begin to prepare the cake batter: Beat the egg yolks long with the sugar until it forms a soft cream, add the olive oil, orange juice and grated lemon rind, stirring constantly. Then add the flour and almond flour previously mixed together with the baking powder. Beat the whites of the eggs with a pinch of salt until stiff steadfast and add slowly to the mixture with a movement from top to bottom.
Tip the dough into the pan holding the apple-based
Bake at 180 degrees for about 30 minutes. After about 25 minutes to control the rising and baking of the cake. When cooked, turn off the oven and leave the cake in the oven semi open 5 more minutes. Remove the cake from the oven and remove the wall hinge (to prevent it from running in the edge of the cake gently remove it with a boxcutter rounded tip from the wall of the pan). The cake must be immediately reversed on a plate, without waiting for it to cool down, so that the wax paper take off well and remain in evidence caramelized apples (this is a bit ‘delicate and, given the temperature of the cake to do with gloves kitchen or large pot holders by making sure that the cake does not slip or break)
