Claudia, Ischia, cinnamon, apple pie, candied orange peel, walnuts,
pine nuts, raisins, rum, muscovado, tobacco, licorice, Christmas, Erna, Advent time, Apfelbrot …
These are the keywords of this recipe!
Memories of people, flavors, aromas, atmospheres all enclosed in a very simple apple cake with a special flavor that is re-born by chance in a late October afternoon when Claudia arrives in the kitchen with her aunt’s recipe!
In truth I turned that recipe by changing the cut of the apples, adding the walnuts and replacing the cane sugar with the Muscovado that with its smell of tobacco and liquorice simply makes this cake fantastic!
dose for a mold of 26cm:
3 whole eggs
1 teaspoon filled with powdered cinnamon
1 packet of yeast
the peel of a lemon, grated not too thin
1/2 teaspoon of fine salt
2 tablespoons full of raisins
2 tablespoons full of pine nuts
2 tablespoons of candied orange peel
Orange blossom honey to taste
Cut the apples into cubes and season them with the juice of a lemon.
In a bowl put to soak in at least half a glass of rum the raisins, pine nuts, walnuts and orange zest.
Beat the whole eggs with the sugar and the salt.
Add the flour, baking powder, butter at room temperature, cinnamon, lemon peel, half of the total raisins, pine nuts, candied orange, marinade rum and half of the apples.
Pour the mixture into a buttered and floured 26cm hinge mold, cover with the rest of the raisins, pine nuts, walnuts and orange and finish with the apples.
Bake at 160 degrees for at least an hour.
After checking the cooking with a wooden toothpick, turn out the cake and sprinkle it with orange blossom honey.
This cake can be enjoyed for breakfast but also as an aperitif, accompanied by a semi-seasoned cheese and a glass of red wine, or as a dessert served with chantilly or sour cream.
If you want to serve the cake accompanied by sour cream, whisk 250ml of milk cream with a whisk, add a jar of whole plain yogurt and finish with honey and fresh mandarin rind.