The healthy Italian apple cake can be breakfast as easily as dessert

| March 19, 2025 | Cake | No Comments

Cake Mele is an Italian apple cake with a tender crumb and a golden brown crust. It is a sweet sheath with the old-fashioned house associated with “non-no”, the Italian grandmothers. This practical versatile recipe works like a pastry, a snack cake with afternoon tea or a simple dessert.

Do not look for a handful of hot spices, crunchy nuts or butter streusel in this cake. Dotted with slices of sweet and crunchy apple and fragrant with fragrant lemon and a touch of vanilla, this humble cake is the definition of simplicity, which makes it an excellent cake for any time of the day and at any time of the year.

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Fast and easy to assemble, this Italian apple cake is an oil -based cake. Oil cakes have a tender crumb, are exceptionally damp and improve in texture While they are seated. As a healthy bonus, this The recipe is lighter in calories and monounsaturated fats than butter -based cake. I also eliminated additional calories by reducing sugar and using 1% milk instead of the Whole milk found in traditional recipes.

This cake has a layer can be cut to serve 16 people. But if your nonna is in service, it will probably offer you a second tranche. You know she still wants you to eat more.

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Italian apple cake

  • 1/2 cup of light olive oil, more to grease the pan
  • 3/4 cup of sugar
  • 1 large egg
  • 1/2 cup of milk 1%
  • Finely grated zest and juice of 1 lemon
  • 1/2 teaspoon of pure vanilla extract
  • 3 small apples, like Gala, Braeburn or Granny Smith
  • 1 1/2 cups of not bleached flour
  • 2 teaspoons of dough powder
  • 1/4 teaspoon of fine sea salt
  1. Heat the oven at 350 degrees. Brush a 9 by 2 inches cake pan with light olive oil. Line the bottom with a piece of parchment paper. Brush the parchment paper With additional light olive oil.
  2. In an average bowl, whisk 1/2 cup of light olive oil and sugar together. Add the egg and whisk to combine. Add the milk, lemon zest and vanilla; Whisk to combine. Cancel.
  3. Press the lemon juice in a second average bowl. Core, peel and cut the apples about 1/8 thick thick, placing them in the bowl and throwing them with the juice to coat.
  4. Add the flour, baking powder and salt to a mixture of olive oil. Stir to combine. Add two thirds of the sliced ​​apples and lemon juice by dough and stir to combine.
  5. Transfer the dough to the prepared cake pan. Disintens the upper hand with an offbeat spatula. Place the remaining apple slices on top in a spiral pattern.
  6. Bake until Golden Brown, about 60 minutes. Transfer to a rack to cool slightly. Reverse the cake on a plate, then reversed again to place the apple side cake on a service plate.
  7. Let the cake cool until it is no longer hot, then, using a serrated knife, slice and serve. He will stay in the refrigerator up to 1 week, Enveloped closely in a plastic film or stored in an airtight container.

Serves 16.

By portion: 170 calories (percent of fat calories, 42), 2 grams of protein, 23 grams of carbohydrates, 13 grams of sugars in total, traces, 8 grams of total fat (1 saturated gram), 12 milligrams of cholesterol, 90 milligrams of sodium.

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