Recipe by Paola Bacchia
Photo courtesy of Paola Bacchia

Most Venetian families will have a recipe for apple cake that their nonna or grandmother used to make; a simple recipe, using pantry ingredients, that can be whipped up in a short time.

This is one such cake. I like to use tart green apples, which balance the sugar nicely, and sprinkle a good teaspoon of cinnamon on top. The cake remains moist for days—although it will probably have all disappeared by then. . .

Serves 10–12

Instructions:

1. Preheat the oven to 350°F conventional. Line the base and side of a 9 in. cake tin with a removable base.
2. Peel and core the apples and cut them into quarters, then cut each quarter into four or five slices, depending on how big the apple is. Place in a bowl, add the lemon juice and toss so the slices are coated (this will prevent them turning brown). Set aside while you prepare the batter.
3. Beat the eggs and sugar with an electric mixer until the mixture is pale and fluffy. Place the flours, baking powder and salt in a bowl and whisk briefly. Fold the dry ingredients into the egg mixture until well incorporated, then add the butter and vanilla and fold until well combined.
4. Divide the apple slices into two portions: one of about 9 oz. and the other of about 5½ oz. Cut the larger portion of apple slices in half, then fold them into the batter, including any juice from the bowl. Leave the remaining 5½ oz. apple slices uncut and set them aside.
5. Spoon the batter into the prepared tin and smooth the surface. Arrange the remaining apple slices in a circular pattern on top of the cake, pressing them down gently so they partially sink into the batter. Sprinkle with the cinnamon and the extra sugar.
6. Bake for 50 minutes or until the top of the cake is golden and a skewer inserted in the middle comes out clean. Serve warm or at room temperature.