Torta di mele – Tuscan apple cake

Ingredients for 1 servings:

• 125 g flour
• 100 g butter
• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 100 ml buttermilk
• ½ pack of baking powder
• 4 apples
• 1 pinch of cinnamon
• 30 ml apple juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

A quick dessert cake with little dough and lots of fruit

First, peel the apples and slice them thinly. Pour over the apple juice to prevent them from browning. In another bowl, beat the margarine with the sugar and the two eggs until fluffy. Mix the flour with the cinnamon, salt, and baking powder and briefly stir in alternately with the buttermilk. Finally, fold in the apples (with the juice!). Pour the batter into a greased springform pan lined with baking paper, smooth it out, and bake at 180°C (top/bottom heat) for about 45 minutes (cover with aluminum foil after 20 minutes if necessary, as otherwise the cake will overbrown). The cake isn’t ideal for slicing while it’s still warm, but it tastes absolutely delicious! You can dust the dessert cake with powdered sugar or, like me, top it with a ricotta and cinnamon cream (simply mix ricotta with a splash of mineral water, powdered sugar, and a dash of cinnamon).