applecake

I am in love with this cake! Ever since Italy On My Mind shared this amazing recipe, I have been eager to give it a go. The layers of apple slices makes this genuine Sicilian cake so so delicious! 

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I slightly adjusted the recipe according to what I had in my kitchen. 

Sicilian Apple Cake
A traditional Sicilian cake
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3415 calories
423 g
826 g
182 g
54 g
74 g
1593 g
309 g
284 g
4 g
95 g
Nutrition Facts
Serving Size
1593g
Amount Per Serving
Calories 3415
Calories from Fat 1574
% Daily Value *
Total Fat 182g
280%
Saturated Fat 74g
372%
Trans Fat 4g
Polyunsaturated Fat 55g
Monounsaturated Fat 40g
Cholesterol 826mg
275%
Sodium 309mg
13%
Total Carbohydrates 423g
141%
Dietary Fiber 30g
120%
Sugars 284g
Protein 54g
Vitamin A
90%
Vitamin C
73%
Calcium
80%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g walnuts, toasted
  2. 120g unsalted butter, melted
  3. 4 medium sized pink lady apples (or granny smith), peeled, cored and roughly sliced
  4. Zest from 1 lemon plus 1/2 juice from lemon
  5. 1 cup plain flour
  6. 1 1/2 tsp. baking powder
  7. 3 eggs (preferably free-range organic)
  8. 3/4 cup castor sugar
  9. 1/2 cup milk
  10. 1/4 cup currents (or sultanas) (soaked in brandy)
  11. 1 tbsp. brown sugar
  12. 1 tsp. ground cinnamon
  13. Icing sugar for dusting
Instructions
  1. 1. Preheat oven to 175°C fan forced. Grease and line a 20cm round cake tin with baking paper.
  2. 2. Pour a tbsp. of melted butter onto the base and spread it out evenly. Sprinkle base with a hand full of walnuts, roughly crushed.
  3. 3. In a bowl toss the apple in the zest and juice from the lemon.
  4. 4. In a separate bowl mix the eggs and the sugar together. Sift in the flour and baking flour and then add the milk and the butter. Mix until well combined. Drain the currents/ sultanas.
  5. 5. Pour 1/3 of the batter onto the base of the tin and spread out evenly. Arrange 1/3 of the apple slices on top. Sprinkle 1/3 of the currents/ sultanas and walnuts over apple. Repeat the layers until all ingredients are used up.
  6. 6. Evenly sprinkle the brown sugar and cinnamon on top of the cake. Bake in the oven for approximately 1 hour and 10 minutes or until golden and the cake is firm to touch.
  7. 7. Allow cake to cool completely before turning out. Dust with icing sugar.
  8. 8. Serve with cream or ice cream and enjoy!
Notes
  1. The cake will only last a few days stored in an airtight container.
Adapted from Italy On My Mind
beta
calories
3415
fat
182g
protein
54g
carbs
423g
more
Adapted from Italy On My Mind
Missemzyy http://www.missemzyy.com/
caki

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Missemzyy xox 

Missemzyy

7 Comments

  1. Peter White

    September 12, 2014

    Please make it again!

  2. Jhuls

    November 26, 2014

    Amazing recipe and photos. 🙂

    • emmalwhite860@msn.com

      November 26, 2014

      Thank you!! 🙂

  3. Helen

    November 22, 2015

    I am a basic cook so I am always looking for recipes that are easy. I followed the instructions for this cake and it turned out perfectly. It was delicious!

    • Missemzyy

      November 22, 2015

      Thank you Aunty Hellie! Im so glad that you liked it!! Sending my love to both you and John xxx

  4. lealikeschocolate

    March 3, 2016

    This cake looks totally delicious. I like how the inside is somehow patterned 🙂

    • Missemzyy

      March 16, 2016

      Thank you!! It is one of my favourite cakes 🙂

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