3 Renetta apples + 2 Anurca apples for the top (original recipe 4 apples in total)
3 eggs
1 sachet of yeast (16 g)
1 organic lemon
A pinch of salt
Brown sugar (for the top)
Powdered sugar for decoration
PROCEDURE
Peel 3 apples and cut them into chunks. Sprinkle with lemon juice to prevent them from browning.
Beat the eggs with the sugar. Add the soft butter, yogurt, sifted flour and baking powder, lemon zest and salt.
Add the apple cubes and mix.
Line a 24cm cake tin with baking paper and pour in the mixture.
Original recipe: slice the apples and arrange them on the surface, brown sugar and bake.
My version features a different top decoration.
Wash and slice the annurca apples, keeping the peel. Cook them for a few minutes in water and sugar to soften them.
Roll them up to make buds (watch the reel). Arrange them on the top of the cake.
Sprinkle the brown sugar over the surface.
Bake at 180° for about 50/60 minutes; cover the top with tin foil if it gets too dark, I did it after 30 minutes. Do the toothpick test especially in the center.
