il Apple plumcake without butter it is an excellent and very soft plumcake to prepare with rennet apples, a rather small type of apple, with a slightly sour aftertaste and firm and watery pulp, perfect for making desserts because they remain compact. Apple loaf can be an ideal breakfast, served with a cup of warm milk or a glass of orange juice, but it’s also perfect as a snack, accompanied by a cup of tea. The peculiarity of this plumcake is that replace the butter with seed oil and is flavored with cinnamon, a spice that goes perfectly with apple. You can also add other spices or customize the dough, enriching it with dried fruit and chocolate. Making it is child’s play and will take you less than an hour of time between kneading and cooking.

Preparazzjoni

1

In a large bowl, beat the eggs with the granulated sugar with an electric mixer until the mixture is swollen and frothy. Pour in the seed oil and continue mixing the ingredients.

2

With a juicer you get the juice of 1 large orange. Add the orange juice and cinnamon to the egg, sugar and oil mixture, always whisking with the electric mixer at medium speed.

3

With the help of a corer and a small knife, peel the apples and cut them into cubes, leaving aside half of an intact apple, because it will be used for the final decoration. To keep it from blackening, you can pour a few drops of lemon juice on the uncovered surface of the apple.

4

Add the apples to the mixture and mix with a spatula. Brush a loaf pan with seed oil and lightly flour it. Pour the mixture inside and level it.

5

Peel the piece of apple left aside and slice it thinly with a mandoline or a sharp knife. Decorate the surface of the plumcake by arranging the apple slices. Sprinkle a spoonful of granulated sugar or, if you prefer, brown sugar.

6

Bake in a static oven at 180° for 35 minutes in the lower part of the oven. Always do the cooking test before taking it out of the oven, inserting a long toothpick in the center of the dessert: if it comes out dry, the dessert will be cooked. Allow to cool completely before unmolding and serving.

Pariri u pariri

You can enrich the plumcake dough with dried fruit, others spices and chocolate chips. We advise you, in particular, to add walnuts, pine nuts or almonds. Especially good is the contrast between apples, cinnamon and dry ginger.

You can add too 1 tablespoon of Cointreau in order to emphasize the taste of the orange.

It is not possible to use brewer’s yeast for this preparation: always use baking powder or cream of tartar. Alternatively you can use 1 teaspoon of bicarbonate of sodaactivating it with 1 tablespoon of lemon juice.

If your oven is a little slow, we recommend keeping the plumcake 5-10 minuti in addition, covering the surface with silver paper.

You can replace the granulated sugar with raw cane sugar.

ħażna

The apple loaf cake can be kept at room temperature, covered with a clean tea towel or a cake tin Tlett ijiem.

Nista jiġi ffriżat sa xahar. We advise you to freeze it already in portions, in order to defrost the slices when necessary.