Apple Pie With Olive Oil
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Loading...Apple Pie with Olive Oil is a really cool pie. If you think that apple pies are all the same, try this one which, in pure Italian Cooking style, includes extra virgin olive oil in place of butter. You could use seed oil (as in American "carrot cake"), but olive oil gives the preparation a truly special taste and texture. This cake, in fact, is not very sweet, very crumbly and perfectly accompanies a good cappuccino in the morning or a cup of tea in the afternoon. And it's so simple that it takes longer to cut the apples than to prepare the whole cake!
Ingredients
- White Flour 300gr
- Eggs 2
- Extra Virgin Olive Oil 140ml
- Yogurt 150ml
- Raw Sugar 200gr
- Apples 3
- Baking Powder 10gr
- Vanillin 10gr (or some drops of vanilla extract)
- Cinnamon 1 teaspoon
- Lemon 1 (zest ahd juice)
Instructions
Nothing simpler than this cake. Weigh all the ingredients, cut the apples into not too small cubes and sprinkle them with lemon juice to keep them from blackening. Grate the lemon zest, which is always the longest and most boring thing. Don't forget to line the pan and butter it. Finally pre-heat the oven to 180 ° / 356F
Now dedicate yourself to the powders by mixing together the flour, baking powder, vanillin and cinnamon
Break the eggs into a large bowl and, using cake whips, mix one by one the other ingredients: the sugar, the yogurt, lemon juice, half of the powders, half of the oil gradually. Then repeat adding half of the powders and half of the oil gradually. You must obtain a full-bodied and well blended mixture
It's time to dd the apples and lemon zest. Give a last stir with the wooden spoon and pour the mixture into the pan. Beat well so that it settles perfectly.
Put in the oven and cook for about 40 minutes, checking the cooking at 30.
Notes
Apple Pie With Olive Oil is part of the many recipes that involve, in true Italian Cooking style, the use of olive oil instead of butter. The oil makes the dough less dense and for this reason the cake has a truly traditional and homemade taste: you will feel like you are tasting an old grandmother's cake. The oil (and yogurt as well) also contrasts the sweetness of the apples but emphasizes their acid aftertaste, which becomes more intense.
ItalianCookingTips
I always use high quality extra virgin olive oil for this recipe and I choose a “fruity” and light one, such as the Ligurian oil.
ItalianCookingTips
In the list of ingredients I indicated 3 apples, but in reality the more you add, the better: the ideal would be to weigh the dough and add apples for exactly the same weight!
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