Baking:
Pour the batter into a greased baking pan (e.g., a springform pan or a baking dish) and bake in a preheated oven at 180°C for about 35-40 minutes, until the surface is golden brown and a toothpick inserted comes out clean.
Preparation:
Once cooled, dust with powdered sugar or serve with a spoonful of plain yogurt.
Serving and storage tips:
It is recommended to serve warm, immediately after baking, but it remains moist even 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 batter.
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 mix.
With added cheese: For a creamier texture, you can add some ricotta or mascarpone cheese.
FAQ:
Can I use plant-based milk?
Yes, oat, almond, or soy milk are also suitable.
Can the cake be prepared the day before?
Yes, but it tastes best the same day. However, it can be reheated.
Which apples are best suited for this cake?
The best apples are slightly tart ones that hold their structure well, such as Renetta, Ligol, or Jonagold.
Can I prepare this cake without sugar?
Yes, you can omit the sugar completely or replace it with honey, maple syrup, or a sweetener.
