Mondovì Renette Apple Cake

Terry from Crumpets & Co is hosting both the English and Italian editions of Weekend Herb Blogging and this week I've returned with one of my favourites - Renette Apples.



While these apples are hard to find back in Australia, they seem to be everywhere here in Alba so I'm able to indulge to my hearts desire.

This time I'm baking an apple cake from Mondovì - another town from my province of Cuneo. While I'm not sure that using renette in this cake is traditional, I find it more interesting that Marsala (a fortified wine from Sicily) is used rather than one of the local wines. While it does seem to use a lot of apples and you may have moments of doubt - have faith, the cake will support their weight and you'll be well rewarded once you get to enjoy the first bite.


Mondovì Renette Apple Cake
[Makes 1x24cm cake]

1.5 kgs renette apples, approx
Marsala
75 grams raw sugar
Batter
3 eggs, separated
75 grams raw sugar
150 grams butter, melted and cooled
75 grams honey
150 grams flour
1 sachet baking powder
Prepare the apples:

If you don't have renette apples just use a good baking apple.
Peel, core and quarter the apples - cut each quarter into slices and place into a bowl. Sprinkle over with the sugar and a glass of marsala - toss briefly and then cover and allow to macerate. You can do this a few hours before making the batter.

Make the batter:

First, place the apples into a sieve to allow the liquid to drain away.

Whip the egg yolks and sugar until light and creamy.

Add the honey to the melted butter and stir to soften - this will help the honey mix more easily into the batter.

Sift the flour and baking powder together and add to the whipped yolks, followed by the melted butter and honey. Stir until just combined.

Beat the egg whites until stiff and then fold gently through the batter.

Pour three-quarters of the batter into a buttered and lined 24cm springform cakepan. Arrange the drained apples over the top and then cover with the remaining batter.

Bake in a preheated 160°C oven for about 45 minutes or until golden brown and cooked through.

Let it cool slightly in the tin before un-moulding.



When cool, dust with icing sugar and serve.