What’s more fitting than baking a traditional Italian apple pie in an Italian woodfired oven? Depending on where you go in Italy and who you talk to, this dessert can be more of a cake or a pie.
Preheat your wood fired oven to 180 -200C.
Whisk the sugar and butter until the mixture is white and fluffy, then add the eggs yolks and continue to mix. Add the flour, baking powder and milk and continue mixing. Mixture will be quite thick by this point, you can always add a little extra milk if needed. Finally mix in the grated lemon rind and whip the egg whites until quite stiff and then gently mix into the batter.
Add your thinly sliced apples into the mixture and into a round baking tin, previously buttered and sprinkled with flour. Sprinkle 2 spoons of brown sugar and cinnamon on top.
Bake for 40-45 minutes and let the cake cool before slicing.
300g flour 00
250g caster sugar
70g unsalted butter
700g of apples – thinly sliced and peeled
5 oz of milk
16 grams baking powder (one sachet)
grated zest of 1 medium lemon
2 tsps brown sugar