THE APPLE CAKE BY ALESSANDRO BORGHESE

I really like Alessandro Borghese and I follow him with pleasure. I saw this cake first published many years ago on the occasion of apples for AISM, the Italian association for the fight against multiple sclerosis. He was testimonial of the event. I remember buying a lot of it in the square and trying its doses. The result, needless to say, was nothing short of perfect. Soft, soft, very good. Like grandma’s apple pies. The unforgettable ones that leave their mark.
RECIPE
300 grams of flour 00
200 ml of natural unsweetened yogurt
180 grams of butter at room temperature
200 grams of granulated sugar
4 apples
3 eggs
Grated lemon peel and juice
A sachet of yeast
Salt a pinch
70 grams of brown sugar

Peel the diced apples and then sprinkle them with lemon juice. Whip the eggs with the sugar until you get a frothy mixture and then add the yogurt, stirring constantly. Finally the flour, the butter and the zest with the yeast. Mix everything well until you get a uniform mixture. Drain the lemon juice cubes and incorporate them into the dough. Pour the mixture into a mold and garnish with sliced ​​lemon slices. Sprinkle everything with cane sugar and bake in a preheated oven at 170 for an hour until ready. Do the toothpick test.
For some years now I have liked to try the apple pies of great chefs because each of them has a recipe of the heart; so I continue to mark them diligently and slowly I really want to try them all. If you too appreciate the disarming sympathy, and above all the mastery and his incredible recipes, of the great Cannavacciuolo, I am sure you will have few doubts: to do it.

You have to do it. It is really worth it.
Recipe

300 grams of flour 00

200 ml of natural unsweetened yogurt

180 grams of butter at room temperature

200 grams of granulated sugar

4 apples

3 eggs

Grated lemon peel and juice

A sachet of yeast

Salt a pinch

70 grams of brown sugar

Peel the diced apples and then sprinkle them with lemon juice. Whip the eggs with the sugar until you get a frothy mixture and then add the yogurt, stirring constantly. Finally the flour, the butter and the zest with the yeast. Mix everything well until you get a uniform mixture. Drain the lemon juice cubes and incorporate them into the dough. Pour the mixture into a mold and garnish with sliced ​​lemon slices. Sprinkle everything with cane sugar and bake in a preheated oven at 170 for an hour until ready. Do the toothpick test.
Recipe

300 grams of flour 00

200 ml of natural unsweetened yogurt

180 grams of butter at room temperature

200 grams of granulated sugar

4 apples

3 eggs

Grated lemon peel and juice

A sachet of yeast

Salt a pinch

70 grams of brown sugar

Peel the diced apples and then sprinkle them with lemon juice. Whip the eggs with the sugar until you get a frothy mixture and then add the yogurt, stirring constantly. Finally the flour, the butter and the zest with the yeast. Mix everything well until you get a uniform mixture. Drain the lemon juice cubes and incorporate them into the dough. Pour the mixture into a mold and garnish with sliced ​​lemon slices. Sprinkle everything with cane sugar and bake in a preheated oven at 170 for an hour until ready. Do the toothpick test.

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