The Art of Cookery: Apple flan - Italian Apple flan from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

CAKES & DESSERTS


Torta di mele
(Apple flan)
  • Preparation time: 30 minutes.
  • Cooking time: 40 minutes.
  • One natural yoghurt
  • 150g plain white flour
  • 120g sugar
  • 3 eggs
  • 3 tbsp extra-virgin olive oil
  • One lemon
  • Two teaspoons
  • Powered yeast
  • Six apples.

 
In a large bowl mix together the yoghurt, flour, suger, eggs, oil, grated lemon rind, yeast and four of the apples, peeled and chopped finely. Grease and flour a cake tin and put the remaining sliced apples in the bottom: Sprinkle with lemon juice and sugar.
 
Pour the mixture on top and put in the oven to cook at 180C for thirthy minutes. Sprinkle the surface with icing sugar before serving if liked. This flan is delicious just slightly warm but it can also be eaten hot with vanilla ice cream, or cold with hot custard.
 
Bramleys are the best apples for this recipe, otherwise use a juice and slightly sharp apple which bakes well. Domenico Romoli's recipe was for, "Pie with pears and apples beneath".

 
 
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