Baking:
Pour the batter into a greased pan (for example, 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 and a toothpick comes out clean.
Preparation:
Once cooled, dust with icing sugar or serve with a spoonful of plain yogurt .
Presentation and storage tips:
It is recommended to serve hot, immediately after cooking, but still moist 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.
Variants:
With dried fruit: Add a handful of chopped walnuts or hazelnuts to the mixture.
With raisins: Soak the raisins in warm water and add them to the dough before baking.
Gluten-free version: Replace the wheat flour with rice flour or a gluten-free blend.
With added cheese : For a creamier consistency, you can add a little ricotta or mascarpone .
FAQ:
Can I use plant-based milk ?
Yes, oat, almond, or soy milk are also fine.
Can the cake be prepared the day before?
Yes, but it’s better the same day. However, it can be reheated.
Which apples are best for this cake?
The best are slightly tart apples that retain their structure well, such as Renetta, Ligol, and Jonagold.
Can I make this cake without sugar?
Yes, you can omit the sugar completely or replace it with honey, maple syrup, or a sweetener.
