Remember the 4/4 rule for cake, 200 g of flour/butter/sugar each and 4 eggs? Well, forget that. If I can bake the traditional apple cake (3 cm/ +1 inch h.) with 90 g of sugar, you can too. Next time I may even use less.
The recipe I started from, is Torta di Mele on Youtube under Giallozafferano. Here are my changes (*):
7 apples (so freshly picked, one still had a lurking worm)
1 lemon: peel + juice; cut apples in pieces, and combine with lemon juice and chopped peel (for the Italian touch).
Prepare a smooth dough with:
100 g butter
2 eggs
1 teaspoon cinnamon
(*) 90 g sugar
(*) 200 ml milk (recipe called for whole, I used skim)
Then add the following to this mixture:
200 g flour
1 small pack of baking powder
1 pinch salt
(*vanilla flavored sugar, omitted here)
Lastly, fold the apples into the mix.
Bake for 50-60 minutes in a 180 °C oven in a buttered round cake tin (spring form).
Let cool. Omit the powdered sugar as decoration.
