Country Apple Cake

5/6 big apples

120 gr granulated sugar

2 tbs ground cinnamon

1 tbs grated orange zest

670 gr all-purpose flour

670 gr granulated sugar

1 and 1/2 tbs baking powder

a pinch of salt

360 ml vegetable oil

4 eggs

90 ml squeezed juice orange

1 tsp and 1/2 of vanilla extract

Peel the apples, slice them in small bits. Put them in a container and add cinnamon, orange zest and sugar. Mix well with your hands. Set aside.

Pre-heat oven at 180°. Coat with butter and dust with flour an angel food cake pan.

Put all dry ingredients (flour, sugar, baking powder and salt) in a container. Mix them well.

In a container put the eggs the vegetable oil, the vanilla extract and the orange juice. Beat lightly to mix all ingredients.

Add the egg mixture to the dry one slowly and mix well with a whisk or a mixer.

Add the apples (but discard the juice).

Pour into the cake pan and bake for 1H30 mins at least (check doneness with a toothpick – it will always be wet but make sure no mixture is still sticking to it).

Let cool down into the pan for 30 minutes before pulling it out.

Pie Crust:

600 gr all-purpose flour

250 gr unsalted butter

cold water as needed

40 gr sugar

a pinch of salt

1 egg yolk

Filling:

10 apples

1 tbs ground cinnamon

juice of half lemon

100 gr sugar

a pinch of salt

60 gr unsalted butter

30 gr corn starch

If you like: half tsp nutmeg

Peel the apples and cut them into 10/12 slices. Put the apples in a container, add the sugar, salt, cinnamon (nutmeg if you like) and mix well. Let rest for 30-40 minutes at least.

In a container put the flour, the salt and the sugar. Add the cold butter.

Start kneading with your hand crumbling the butter. After a while the whole mixture will crumble. Add now, slowly some cold water and continue kneading until it becomes a dough.

Take 3/5 of the dough (retain the remaining dough) and roll it between 2 cling film sheets (this will make it wasier to line the pie pan).

Take off the upper cling film and turn the dough upside down to line a pie pan, take off the other cling film. Put in refrigerator per 30 minutes.

Heat the oven to 200° C.

Add the butter and melt it. Now the apples should have released some juice, put the juice in a casserole and bring to boil, let it boil until it get slightly caramelized.

Add the corn starch to the apples and mix well. Now add the syrup.

Pour the apples into the pastry lined pie pan. Roll out the remining dough and cover the apples.

Roll out the remaining dough and use it to cover the apples. Seal and decorate the apple pie as shown in the pictures.

Bake 45 minutes.

Tarte Tatin

1 pasta brisée / 1 short crust pastry

4 mele / 4 apples

100 gr zucchero a velo / 100 g icing sugar

100 gr burro / 100 gr burro

Tagliare le mele a metà, sbucciarle e togliere il torsolo.

Cut the apples, peel them and clean the applecore.

Mettere lo zucchero nella teglia con 2 cucchiai d’acqua e fare caramellare sulla fiamma. Togliere dal fuoco e aggiungere il burro, mescolare bene.

Put sugar and 2 tablespoons of water in a baking pan, put on the fire until it gets caramel colour, take away from fire and add the butter. Stir.

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Disporre le mele tagliate nella teglia (parte del torsolo verso l’alto). Coprire con la pasta già stesa e tagliare i bordi in eccedenza. Infornare per 45 minuti a 170°.

Put the apples in the baking pan (applecore side up), cover with the short crust pastry, cut the exceeding borders. Put into the oven for 45 minutes at 170°.

Appena sfornata attende un paio di minuti e rivoltare subito su un piatto da portata.

Once out from the oven immediately take out from the baking pan by turning it upside-down.

Servire tiepida con panna montata o gelato alla vaniglia.

Serve warm with whipped cream or vanilla ice cream.

 Apple Crumble

1kg mele / apples

200 gr zucchero / caster sugar

1 cucchiaino di cannella / teaspoon cinnamon

Per il crumble

375 gr farina / flour

200 gr burro (a temperatura ambiente) / butter (room temperature) 

150 gr zucchero / caster sugar

Tagliare le mele a tocchetti. Unire zucchero e cannella e mescolare. Versare nella teglia foderata di carta forno.

Peel and slice the apples, add the sugar and the cinnamon and stir. Put them into the baking pan (you need to coat this with baking paper).

Mettere gli ingredienti per il crumble in un recipiente. Impastare dapprima con le dita e continuare a sbriciolare la pasta. il caldo delle mani farà fondere il burro e si formeranno dei grumi che si possono compattare facilmente.

Put the ingredients of the crumble in a container. Start working them with your fingertips. The warmth of your hands will make the butter melt down and the dough will start making some big lumps that you can crumble easily.

Coprire le mele sbriciolando i grumi con le dita.

Now spread this crumble on the apples by lump and crumbling it with your fingers.

Informare a 160° per 45 minuti o finché sui bordi non si creano delle piccole bollicine e il crumble sopra non è color nocciola. Se diventa troppo scura coprire con un foglio di alluminio.

Put in the oven for 50/60 min at 170° or until the sides of the cake are forming some small bubbles (the top of the cake should be brownish by then). If it gets too brown cover it with an aluminum foil.