Ursula's Italian Apple Cake w/ Almonds & Raisins
I met Ursula Ferrigno, an Italian chef living in England, back in 2019 when I was in Italy.
She teaches "cookery" classes in the UK and also in Italy with Stirred Travel, and has a few cookbooks published.
Her recipes are delightful, and she recently shared her family's Italian apple cake on instagram. I knew that morning I would make it.
She posted the recipe in her stories, and I snagged it there. ;)
Cheers to the first apple cake of the season, and happy Monday!
Usrula's Italian Apple Cake w/ Almonds & Raisins:
3/4 cup olive oil
1 1/4 c light brown sugar
3 extra large eggs
1 3/4 cups "00" Italian flour (pasta flour)
1 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp cream of tartar (I used a tsp of lemon juice instead)
3 tart dessert apples, peeled, cored and diced
2/3 cup raisins
1/2 cup sliced/slivered almonds
grated zest of a large lemon
Preheat the oven to 350F. Line an 8" springform pan with parchment paper (make sure you grease the pan first).
Pour the olive oil into a bowl and add the sugar, then add in the eggs. I use my hands, but Ursula recommends a mixer. Beat until the mixture resembles thin mayonnaise.
Sift the flour, cinnamon, baking powder and cream of tartar (if using). Fold them into the egg/ sugar/oil mixture slowly.
Next add in the apples, raisins and lemon zest. Spoon the batter into the prepared pan and bake 55 minutes to 1 hour.
Remove the sides of the pan and transfer cake to a cooling rack.
When cool, dust with powdered sugar.
What can I say about this cake that you don't already know?
You know it's so good.
It's a nice high cake, and is perfect with coffee.
I love apple cakes.