It was half term here in the UK and with the children on holiday, all of a sudden, life can get quite hectic. We had lots of trips to the park, a couple of meals out, playdates and a few days in France too… that was the best bit. France is quite close to us and I love the French foodie culture.. especially their patisserie and their bread. So we had lots of nice food (including a shellfish feast!) and a bit of sightseen. It just reminded me how much I miss travelling.
Travelling is good for you, wherever you go, it opens your mind, it gives you an insight on different ways of living and it generally makes you feel good. Sooner or later we will be off to an exciting trip somewhere further away, maybe latin America, Argentina especially is what I have in mind, also because I have relatives there and I simply love the place.
This week I also baked a very simple cake made with apples; the children had it for breakfast this morning. It is light as it is made with oil instead of butter and it is super simple. It reminds me of my grandmother as she would often bake cakes with apples, you never get it wrong with apples!
Prep Time : 20 minutes
Cook Time : 30 minutes
- plain flour sifted – 250 g – just under 2 cups
- baking powder – 2 tsp
- eggs – 3
- oil (olive oil or corn oil) – 100 ml – 3.4 fluid oz
- sugar – 100 g – ½ cup
- milk – 50 ml – 1.7 fl oz
- apples – 3 large
- lemon – 1
- vanilla essence – 1 tsp
- vanilla powdered sugar – to sprinkle
In a bowl mix the oil with the sugar, add the eggs, the vanilla essence and the zest of the lemon. Add the sifted flour with the baking powder and the milk. Mix well and pour it onto a well greased baking tray measuring approx 32 x 23 cm or 12 x 9 inch and level it well. For easier removal I have lined the bottom of mine with parchment paper.
Peel, core and thinly slice the apples. Put them in a bowl, squeeze the lemon juice on them and mix well.
Place the apple slices on top and press them so that they touch the bottom of the tin.
Bake at 180C or 350F for 25 to 30 minutes. Let it cool down, sprinkle with vanilla powdered sugar and slice it.
Instead of the vanilla sugar you can heat up a couple of spoons of jam with a spoon of water in a pan, bring it to the boil and then brush the top of the cake with it.
20 thoughts on “Nonna’s easy apple slices”
this looks wonderful Alida !! Un abbraccio!
Simple ingredients with outstanding result…these apple slices look wonderfully delicious! Have a great week ahead, Alida.
Simplicity is always best!
Yum! This is such a delightful breakfast idea, Alida. Thanks for the easy and tasty dessert. 😉
So easy to make, light and fruity – just the way I like it. Let’s have a slice, I’m revving up the moka!! Grazie Alida.
Mmm.. I can almost smell the coffee!
Che golose le torte di mele, le adoro, ottima la tua, soffice, genuina e profumata! Anch’io amo viaggiare, conoscere posti nuovi; hai proprio ragione, viaggiare ti fa stare bene!Un bacione cara!
Si non vedo l’ora di farmi un bel viaggetto.. prima o poi..
I just stumbled upon your recipe via Pinterest. Thought it looked simply delicious.
After looking at the ingredients I have a question about the flour quantity 250 g = 2 + 1/3 cups.
I am from Australia and a cup here is 150 g. I also follow many US blogs and a cup there ranges from 125 – 140 g with America’s Test Kitchen stating a cup of cake flour is 125g and plain flour is 140g.
I did look at another of your apple cake recipes and you had 70 grams as around half a cup So is the 250grams a typo or is that the correct amount to put in the cake?
Looking forward to making some of your recipes.
Regards from Australia,
First of all thank you very much for your comment. Sometimes I am finding it quite tricky converting from grams to cups as many website conversions state different measurements. The right amount of flour is indeed 250 grams but converted into cups is just under 2 cups which I have now amended in the recipe. Thanks again and happy baking. x
Ive made this loads of times and keep,meaning to drop a line to say how much I’ve enjoyed it. Simple but delicious. I’ve made lots of your other recipes and I’m never disappointed. The step by step photos are a great help. I also like your little stories of your visits home to your family in Italy.
Dear Ray, that is lovely to hear. I am really happy that you love my blog. Thank you for your comment!
Gonna give this a go for sure..thanku very much. I was thinking could u also substitute other fruit? Drained tin peaches or apricots or of course ripe and fresh ones. Plums etc like your seasonal fruits?
Yes of course, you can use any fruit you like.
I am making your recipe today and have a question about the quantity of the milk. The recipe calls for 1.7 oz of milk I know 1 oZ is equivalent to 2 tablespoons but the .7 got me Please help
PS recipe sounds too delicious
I am sorry for the delay in replying to your question. I have just come back from Italy after a long break. I have found these conversion from ml to oz online and they are the standard ones. If you normally add 2 tbsp what you can do you can just add another one, therefore 3 tbsp.
All the best x
I love this recipe!!! Question what is the measurement for the milk in ounces ?
Dear Carmen, 50 ml is the equivalent of 1.7 ounces.