Servings, tin and timing

Serves 8 · round 22 cm cake tin · easy · low cost. Preparation: 20 minutes. Baking: 55 minutes at 180 °C in a conventional oven, without a fan. Approximate total: 1 hour 15 minutes, excluding preheating and cooling.

Ingredients

• 930 g whole Reinette apples, yielding 700 g peeled and cored apples
• 200 g sugar
• 250 g Italian type 00 flour
• 100 g butter
• 150 g whole milk, at room temperature
• 2 eggs, at room temperature
• 1 lemon, grated zest only
• 16 g baking powder
• ½ teaspoon ground cinnamon
• 1 pinch fine salt
• Icing sugar, as needed to finish

For the tin: a little extra butter and sugar, in addition to the batter quantities.

How to make the apple cake

1. Prepare the apples

Peel and quarter the Reinette apples and remove the cores. Weigh out 700 g of prepared apple, then cut the quarters crosswise into thin slices. Melt the butter and let it cool until lukewarm.

2. Whisk the eggs and sugar

Put the eggs and sugar in a bowl. Beat with an electric hand mixer until pale and airy, then add the salt.

3. Add butter and flavourings

Mix in the lukewarm melted butter and cinnamon. Add the grated lemon zest and beat again.

4. Finish the batter

Sift the flour and baking powder into the bowl. Mix while adding the milk gradually, until the batter is smooth and creamy.

5. Fold in the apples

Fold in all the apple slices with a spatula. Butter the 22 cm tin and coat it with sugar, then spoon in the batter and level the top.

6. Bake and serve

Bake in a preheated conventional oven at 180 °C for about 55 minutes. Check the centre with a skewer before removing the cake. Allow it to cool to lukewarm, release it from the tin and dust with icing sugar.

Baking and batter questions

Why is this apple cake so moist?

The recipe contains 700 g of prepared apples, so a moist texture is expected. Moist crumb is not the same as raw batter: check the centre. The source suggests an extra 10 minutes of baking if needed, covering the top with foil to prevent excessive browning.

Are the apples weighed before or after peeling?

Add 700 g of peeled, cored apples to the batter. The 930 g figure is the approximate whole-fruit weight; the amount of peel and core discarded can vary.

Does the batter need lemon juice?

This recipe uses the grated zest of 1 lemon. The reference method does not add its juice to the batter.

Storage and variations

The source recommends keeping the baked cake covered at room temperature for no more than 2–3 days and says it can be frozen after baking. This is a very moist cake, so actual keeping time also depends on storage conditions.

If you prefer not to use cinnamon, the source suggests the seeds of 1 vanilla pod. Pine nuts or raisins are optional additions, not part of the base recipe; no amounts are specified in the source.

The source lists approximately 402.8 kcal per serving, an Edamam estimate based on 8 servings. This is not an independent calculation by the Magazine and varies with ingredients and portion size; it is not personalised dietary advice.

Source and images

Ingredient quantities and method are based on GialloZafferano’s “Torta di mele”, supplied as the reference and checked. Text rewritten for Tutto Pasticceria Magazine without changing the recipe formula.

GialloZafferano: Torta di mele

Images are AI-generated illustrations, not photographs of a test bake.

Put the apron on and start!

Ingredients
200 gr of type 00 flour
250 ml white yogurt
180 g of sugar
50 gr of butter
2 eggs
1 sachet of baking powder
1 pinch of salt
cedar candied

Proceedings
Preparation of plumcake with yogurt and cedar candied it is really easy and super fast, in a few minutes you will have a soft and tasty dessert!

First take the whole candied cedar and cut it to small pieces, we will use it later.

Now mount the eggs and sugar until you have a clear and foamy mixture.

Add melted butter, yogurt (at room temperature, I recommend!) and the cedar candied cut into small pieces and mix very well.

Finally, just at a time add to your mixture the pinch of salt, flour and sifted yeast.

Your plumcake is ready to be poured into the already buttered and floured mold, leave it in the oven 180° for about 40 minutes ( always try the stecchino!).

Before removing it from the mold, let it cool completely.

Your plumcake with yogurt with the candied cedar is ready to be enjoyed in company!

Conservation
The plumcake is kept closed with the film for about 5-6 days.

Let’s start now!

Ingredients
250 gr. type 00 flour
150 gr sugar
250 ml liquid fresh cream
3 eggs
1 baking powder for sweets
mixed fruit whole candied

Proceedings
First, mount sugar with eggs until the mixture is foamy and clear.

Add the flour and yeast sifted and stir without creating lumps.

Now put on the cream until stiff well firm and add it to the compound with eggs with movements from the bottom upwards.

Pour the mixture into a zipper mold and let it cook 180° for about 40 – No.

Once cooled you can cut it and make it at your liking (with cream, pastry cream, chocolate cream, chantilly cream) and decorate it with the mixed fruit candied.

Conservation
The molly cake is preserved, covered with film, for a couple of days.

Ingredients:
160 gr flour
2 eggs
120 gr sugar
125 gr.
40 ml oil seeds
½ sweet powder yeast bag
breadcrumbs aroma

Proceedings:
The procedure of this recipe is really easy and fast, you will have your “mini panettoni” ready in a few minutes and you will make a figurone!

First, put the eggs in sugar, they will have to become clear and foamy. Add the oil, yogurt and the aroma to the bread-tree taste and mix well, then add the flour and yeast sifted and amalgamated.

Insert the dough into the formines and baked in 170° for about 20 – No.

Here you can add your Christmas cakes. If you want, in the dough, you can add orange candied and the raisin.

Conservation:
Your muffins are stored for a couple of days under a glass bell.

Ingredients:
200 gr. type 00 flour
200 gr flour Manitoba
50 gr butter (softened)
50 gr sugar
180 Mg milk
2 eggs
7 fresh beer yeast
aroma croissant

Proceedings:
The process for preparing these exquisite mini croissants will seem long, but with our advice the result will be great!

First sift the flours into the planetary, dissolve the yeast with a little milk and add it to the flour along with the rest of milk, sugar, butter and the aroma with croissant tasteSo you’re gonna get all the ingredients.

Now add the eggs and operate the planetary for at least 10 – No.

Let the panetto rise until its doubling, so about 5-6 hours.

Take the dough back and divide it into two equal parts, with a small rolling pin, spread out every panetto and get some triangles.

Roll each triangle from the shortest part and form your croissants.

Put them on the baking tray with baking paper and let them rise for others 30 minutes covered by film.

Now brush the croissants with the yolk and let them cook for 10-15 minutes to 180°.

Here you can have breakfast like the bar, for an even more delicious result you can make your mini croissants with jam, nutella, cream.

Conservation:
The croissants are stored in containers with hermetically closed for a couple of days.

Then let’s start!

Ingredients:
75 gr. type 00 flour
75 gr. starch potatoes
5 eggs
150 gr sugar
½ baking powder bag
aroma cream

Proceedings:
Start by whipping eggs with the aroma to the cream taste and sugar, the mixture will have to become clear and beautifully squeezed.

Then add little to the time type 00 flour, potato starch and the sifted yeast and amalgamate from the bottom upwards.

Once the mixture is homogeneous, pour it into the already buttered and floured tortier.

Cook in a 160° for about 50 – No.

Once the sponge cake, let it cool completely before cutting it and making it as you like.

Conservation:
Yours sponge cake is preserved wrapped by film for 2-3 days at room temperature.

Ingredients:
700 gr apples
250 gr flour
200 gr sugar
100 Mg milk
100 gr butter
2 eggs 
1 baking powder bag
lemon zest
aroma rhum

Proceedings:
For the preparation of the cake the process is very simple and in a few minutes you will have your ready dessert to taste!

Start by melting butter to bain-marie, while grating the lemon zest that you will need later.

Peel and cut the apples into pieces, leave them in a bowl with lemon juice to prevent them from blackening.

Whip the eggs and sugar until the mixture is clear and foamy. Add the melted butter, the mixture will not be clear and foamy. lemon zest and the aroma to the taste rhumThen add the flour and yeast sifted and mix well all the ingredients.

Add the milk to the room temperature and mix well. Finally add the apples (remember to drain them!). Now your mixture is ready to be poured into the buttered and floured tortiera.

Cook in a 180° for about 40-50 – No.

Here you go, you can serve it with a dust of icing sugar and a bow of whipped cream!

Conservation:
Your dessert is preserved for about 2-3 days under a glass bell.

Ingredients:
200 gr of type 00 flour
250 ml of yogurt
180 g of sugar
50 gr of butter
2 eggs
1 sachet of baking powder
1 pinch of salt
aroma of fishing

Proceedings:
The preparation of plumcake with yogurt is really easy and very fast, in a few minutes you will have a perfect dessert for your breakfasts!

First, mount the eggs and sugar until you have a clear and foamy mixture.
Add melted butter, yogurt (at room temperature, I recommend!) and the aroma to the taste fishing and stir very well.

Finally, just at a time add to your mixture the pinch of salt, flour and sifted yeast.

Your plumcake is ready to be poured into the buttered and floured mold, cook it to 180° for about 40 – No.

Before removing it from the mold, let it cool completely.

Here is your flavored plumcake ready for fishing!

Conservation:
The plumcake is kept closed in the film for about 5-6 days.

Then let’s start!

Ingredients:
300 gr. type 00 flour
260 gr sugar
150 gr butter
3 eggs
1 baking powder for sweets
180 Mg milk
icing sugar
sweet almond aroma

Proceedings:
Now that you have all the ingredients at your fingertips we can start! The process is fast and you will just have a few steps to a delicious dessert!

First pour in a bowl the sugar, the butter in small pieces and the eggs and with an electric whisk mixed well. the aroma to the sweet almond taste that will intoxicate your kitchen with perfume.

Add milk to the milk and the flour and yeast to the last time by mixing all ingredients until you get a homogeneous dough.

You just have to pour the mixture into a mold for floured and buttered donuts and to bake 180° for about 30 – No.

Here is your super greedy stool ready! You can serve it with a dusted duster icing sugar Up.

Conservation:
The donut can be stored under a glass bell or wrapped in film, for about 2-3 days.

The recipe of the Easter dove was born in Lombardy around 1930 on the idea of Motta, spread quickly throughout Italy, so much to become the typical Easter dessert.

The ancient tradition of the Easter dove has spread in Sicily and is called palummeddi or pastifuorti.

The origin of the dove, like many traditional desserts, has one or more legends.

One of the legends dates back to the medieval period, King Alboino Calò began the invasions of the city of Padua.

After a truce of almost 3 years, on the eve of Easter in 572 he was admitted in the city and received as a sign of humility various gifts.

An old artisan of the pastry, offered a sweet with the form of dove as a symbol of peace on Easter Day, the sweet was so good that the sovereign immediately accept the promise of peace and use the dove as a sign of peace.

Industrial production began in the early nineteenth century, ‘the Milanese company Motta decided to create a similar product that is connected to Easter.

From here the birth of the modern dove with a dough comparable to the panettone but with a cover of black cherry trees.

In recent years, companies producing Christmas and Easter cakes are combining with the production of doves, products stuffed with creams, fats and many other covers.

The use of poor quality products makes these sweets less qualitatively to the traditional dove, because creams are made with oils or vegetable fats. (compared to quality products such as butter).

Nutritional value

The nutritional value is similar to the 400 calories panettone over 450 per 100g of product.

The recipe of the Easter Dove:

Preparation of the first dough:

• Manitoba 140 g
• Full milk 40 g  
• Water 100 g 
• Dry beer yeast 5 g

We put the flour and yeast mix in a bowl and with a whisk we mix everything, we add little at a time milk to and then water.

Until we get a smooth compound, we now cover with the transparent film and let it rise in the oven turned off, for at least 2 hours, until its volume has doubled.

Preparation of the second dough:

• Manitoba 100 g
• Sugar 20 g
• Burro 20 g 

We put the dough yeast in a bowl of a planetary, we combine sugar and flour at a time, when it is absorbed we add soft butter slowly. 

Work the dough until it is perfectly mixed. 

Let’s give the dough a spherical shape, now we move the dough into a bowl, we cover with the transparent film.

Let the dough rise again, always in the oven turned off only with the light on for about 1 hour and a half or more, we wait to double again in volume.

Preparation of the third and final dough:

• Flour 210 g
• Sugar 120g
• No. 02 Eggs about 112 g
• Burrot 80 g
• Salt up to 15 g
• Orange candied 50 g
• Uvetta 100 g
• Vanilla Bacchus 1 or vanilla aroma 

Once the volume of the dough is doubled, we put the raisin in cold water for ten minutes.

Pour the 2nd yeast dough into the planetary container and add sugar.

Start the planetary moderate speed and once the sugar is absorbed we pour the flour slowly and let it me blend.

Now we combine the eggs and the salt.

Add the soft butter slowly waiting for each piece to be absorbed.

Aromatized all with the seeds of a vanilla berry and the orange peel candied better if cut into cubes.  

We remove the raisins from the water and add it to the dough.

We work all until you are properly mixed up for about 20 minutes.

We put some flour on a floor and we overturn the dough, spread it with our hands gently and make reinforcement folds bringing the outer flaps of the dough to the inside.

Let’s give the dough a spherical shape and put it in a bowl, we cover with a transparent film and let it rest in the refrigerator to leave for 16 hours,

Then we put the dough in the oven turned off with light on for about 2 or 3 hours.

Final stage

Now we put the dough on a top to plug it: it will be still quite damp. If necessary, you can flourish your hands to work it, be careful not to add too much flour to avoid making the dough too hard.

Let’s gently draw it with your hands.

Now we have to divide the dough into two parts: one of 400 gr approximately, we will use it for wings, and one of 670 gr approximately, for the body of the dove.

We roll up the latter, so as to create a thread and put it in the long part of the mold for Easter dove.

The remaining 400 gr of dough is to be split in half and rolled first part and then the other, we insert the two parts in the space dedicated to the wings of the mold for dove.

Let us leave for 3 hours until it has reached almost the edge; 

During the leavening of the dove, we can make the icing.

 Glass:

• Corn starch 8 g (Maizena )
• Peased almonds 40 g
• egg whites 50 g
• Flowered corn flour 15 g
• Full peeled hazelnuts 40 g
• Cane sugar 50 g

We pour in a mixer almonds and peated hazelnuts, we add brown sugar and we blend everything.

Transfer the preparation into the planetary, add the flour, corn starch, egg whites and start working with the whip for a few minutes.

Once ready glaze we pour it in a homogeneous manner on the surface of the dove.

Seal:

• Sugar granule 20 g
• Almonds 20 g
• Almonds 10 g (optional)

We are cured with almonds and sugar granella and finally with almond fillets.

We start cooking the dove in conventional oven (not ventilated) preheated at 160° for 50-55 minutes.

We avoid cooking in fan-assisted oven that would risk drying too much the dough.

To understand if the cooking period of the Easter dove is correct, we can test with a stecchino.

After cooking we will insert long steel skewers along the entire dove to be able to place suspended and flipped our Easter dove to dry.

This is to prevent the dove from getting cold in the middle.

Once we cool, we remove the skewers and serve our Easter dove.