Italian Apple and Cinammon cake

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Italian Apple and Cinammon cake


  • 3 eggs, separated

  • 200 gr (1 cup) of brown sugar

  • 130 gr (1/2 cup) of Greek yogurt

  • 75 ml (1/3 cup)of grape seed oil (or light olive oil, non extra-virgin)

  • 1 teaspoon of vanilla paste (or extract)

  • 220 gr (2 cups) of sifted self-raising flour

  • 50 gr (1/3 cup)of Almond meal

  • 3 table spoons of sultanas soaked for 30 minutes (or 1 minute in the microwave) in Marsala wine (or Rum)

  • 1 table-spoon of cinnamon powder

  • 1 grated apple

  • zest of 1 lemon

  • 2 apples cut in quarters, 2 table-spoons of butter, 1 table-spoon of castor sugar

How To

1. In a frying pan, caramelize the apple quarters with sugar, lemon zest and butter for 10 minutes.

2. Whisk the sugar with the yolks until pale and creamy. Pour in the yogurt, oil, the grated apple and vanilla and mix well then add your flours, cinnamon and the pre-soaked sultanas with two table spoons of the soaking liquid.

3. Whisk 3 egg whites until soft peaks form and gently fold them into the cake batter.

4. Pour cake mix into a cake tin lined with baking paper and top with the caramelized apples and almond flakes.

5. Bake at 170 Celsius (350 Farenheit) for around 35/40 minutes


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