3 | Renetta |
5 | eggs |
210 g | of flour |
190 g | of sugar |
100 g | vegetable oil |
12 g | of yeast |
1 pinch | of salt |
1 | lemon |
decoration: | icing sugar |
Our butterless apple cake is always moist, soft and delicious: try it now.
Modern since the 1800s
Required
Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes juicy and extra-sweet during baking.
3 | Renetta |
5 | eggs |
210 g | of flour |
190 g | of sugar |
100 g | vegetable oil |
12 g | of yeast |
1 pinch | of salt |
1 | lemon |
decoration: | icing sugar |
Sift twice the flour with the yeast and salt.
Peel, core and dice the apples.
In a big bowl, beat to ribbon the eggs and the sugar (the mix must be light and fluffy, like for a sponge cake).
Blend in the dry ingredients gently beating from bottom to top, alternating with the oil, little by little.
Add the lemon zest.
Continue mixing slowly and gently always from bottom to top so the mix won’t deflate, then add the apples.
Gently blend in all the ingredients and pour the batter in a Ø 24 cm springform pan, previously buttered and sprinkled with flour.
Bake in a preheated oven at 180° C for 60 minutes. If necessary, cover the cake with some aluminium foil after the first 30 minutes of baking.
When done, take the cake out of the oven and let cool for at least 10 minutes on a rack.
Decoration: when the cake has cooled down, sprinkle with some icing sugar.