Il Cucinologo
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Creamy Apple and Raisin Cake

17/11/2023

The creamy apple and raisin cake is a classic comfort dessert, ideal for accompanying afternoon tea or as a dessert after dinner. Here’s how to prepare it with an Italian touch:

Ingredients

  • 3 large apples, peeled, cored, and sliced
  • 150 g raisins, previously soaked in warm water or rum
  • 200 g all-purpose flour
  • 200 g sugar
  • 200 ml whole milk
  • 3 large eggs
  • 1 packet baking powder (about 16 g)
  • 1 teaspoon vanilla extract or vanillin
  • Grated zest of 1 lemon
  • A pinch of salt
  • Powdered sugar (for decoration)
  • Butter and flour for greasing and flouring the pan

Preparation

  1. Start by preheating the oven to 180 °C and preparing a pan by greasing and flouring it, or lining it with parchment paper.
  2. In a bowl, beat the eggs with the sugar until you obtain a light and fluffy mixture. Add the grated lemon zest and vanilla extract.
  3. Gradually incorporate the sifted flour with the baking powder and a pinch of salt, alternating with the milk, until you obtain a smooth batter.
  4. Drain the raisins from the water or rum and pat them dry with paper towels. Add them to the batter along with the apple slices and gently mix with a spatula to distribute evenly.
  5. Pour the batter into the prepared pan and level the surface.
  6. Bake the cake and cook for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, let it cool in the pan for a few minutes, then transfer it to a wire rack to complete cooling.
  8. Before serving, dust the cake with powdered sugar.

Fun Facts

The apple is one of the most versatile ingredients in Italian sweet preparations, and every region has its own version of apple cake. In some areas of northern Italy, this cake might also be flavored with a pinch of cinnamon or enriched with chopped hazelnuts for an extra touch of flavor.

The creamy apple and raisin cake is simple to make and highly appreciated for its comforting, homemade taste. You can serve it accompanied by a glass of sweet wine, such as a Passito di Pantelleria, to enhance the flavors of the dessert.