Ingredients:
| Ingredient | Quantity |
|---|---|
| Renetta Apples | 450g |
| All-Purpose Flour | 300g |
| Sugar | 250g |
| Mascarpone Cheese | 100g |
| Sunflower Oil | 100g |
| Eggs | 125g |
| Baking Powder | 16g |
| Powdered Sugar | to taste |
Instructions:
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Prepare the Apples: Begin by thoroughly washing the Renetta apples. Once clean, dry them with a towel and cut them into quarters. There’s no need to peel them, but be sure to remove the core.
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Make the Batter: In a large food processor or blender, combine the eggs, sugar, mascarpone, apple quarters, sunflower oil, and all-purpose flour. Blend everything together until you achieve a smooth and uniform batter.
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Prepare the Baking Pan: Grease and flour a 20 cm (8-inch) round baking pan. This will ensure the cake doesn’t stick during baking.
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Bake: Pour the batter into the prepared pan. Preheat the oven to 180°C (350°F) in static mode and bake for approximately 60 minutes. Always check doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
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Cool and Serve: Let the cake cool slightly in the pan. Once it’s cool enough to handle, carefully remove it from the pan. Dust with powdered sugar on top for a beautiful finish.
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Enjoy: Serve warm or at room temperature, and enjoy this delicious, moist apple cake with a cup of tea or coffee.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~45g |
| Protein | ~4g |
| Fat | ~16g |
| Saturated Fat | ~3g |
| Fiber | ~3g |
| Sugar | ~30g |
This Apple Cake (Pan di Mele) is a sweet and comforting dessert, perfect for any occasion. The apples provide a lovely natural sweetness, while the mascarpone adds a creamy richness to the texture. Whether enjoyed for breakfast, as an afternoon snack, or after dinner, this cake is sure to be a hit!
