Name: Filomena’s Apple Cake
Yield: Makes a 24 cm (9½ inch) cake
Cuisine: Italian
Ingredients: 3 eggs, separated; 2 teaspoons vanilla extract; 3 rennet apples (or other large sweet cooking apples), about 220 g (7¾ oz) each; 2 tablespoons potato flour; icing (confectioners’) sugar, for dusting; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 3 tablespoons milk; 2 teaspoons baking powder; 150 g (5½ oz) butter, softened; 150 g (5½ oz) sugar, plus 2 tablespoons, extra

Preparation info

Makes a
24 cm
cake

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

This is somewhere between a cake and a tart. It is my friend Marta’s mother’s recipe. When I made it and took it to Marta you could see she was nicely surprised by my effort. It’s quite fun when you make someone’s own recipe and take it to them! Anyway, Marta was adamant that next time I use rennet apples as I had used whatever I could get that day. She said ‘No, no, no. Tttt, ttt, ttt. Rennet.’

Ingredients

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Ingredients

Method

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