This cake is in many ways a quintessentially Italian dessert--simple, filled with fruit, and not too sweet or rich. It reminded an Italian-American houseguest of ours so much of the cakes his mother used to bake that he ate several slices.
The Fuji apples break up as the cake bakes, lending a natural sweetness and moisture that might otherwise be provided by butter, while the firmer Granny Smiths provide a contrasting tartness. McIntosh apples could easily replace the Fujis.
- Vegetable oil cooking spray
- 1 pound Fuji apples (about 2 apples)
- 8 ounces Granny Smith apples (about 1 apple)
- 3 tablespoons freshly squeezed lemon juice
- 1 cup nonfat liquid egg substitute
- 1 1/3 cups sugar
- 2 teaspoons grated lemon zest
- 1/8 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
Preheat the oven to 375 degrees. Spray a 9-inch springform pan lightly with the vegetable oil cooking spray and spread the oil evenly over the surface of the pan.
Peel, core, and cut the apples into 1/4-inch cubes. Put the apple cubes in a glass bowl and toss them with the lemon juice. Set aside.
Combine the egg substitute and sugar in a large bowl and whisk until the sugar has dissolved and the mixture is pale. Mix in the lemon zest and salt. Add the flour and baking powder and mix with a wooden spoon to form a very thick batter. Fold in the apples thoroughly with the wooden spoon.
Scrape the batter into the prepared pan. Bake for about 50 minutes, until the cake is golden and beginning to pull away from the sides of the pan and a tester inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove the sides. Serve warm.
Fat per serving = 0.46 g.
Calories per serving = 216.8
Buy This Book
Excerpted from 99% FAT-FREE ITALIAN COOKING by Barry Bluestein Copyright© 1999 by Bluestein/Morrissey. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.