Italian Apple Cake with Zabaglione
recipe comes from Valentina Harris.Valentina is
an authority on Italian food and food culture and
a respected member of the International Association
of Culinary Professionals. In 1984, Valentina published
Perfect Pasta and has since gone on to publish many
more books on Italian Cookery.
Valentina has featured regularly on TV and her
latest cookery series for the Carlton Food Network,
Cucina Valentina, is filmed
in Tavernelle, Italy, where she rums her owm cooking
school providing wonderful week long holidays
where guests can relax and increase their culinary
150g caster sugar
185g plain white flour, sifted
grated zest of 1/2 lemon
1 heaped tsp baking powder, sifted
55g butter, cut into small pieces, plus extra
3 tbsp stale breadcrumbs
1 kg dessert apples (not Bramleys) peeled and
2 tbsp light brown sugar
6 egg yolks
a pinch of salt
150ml Marsala wine
grated zest and juice of half a lemon
half a tsp vanilla extract
make the Italian apple cake. Preheat the oven
to 180ºC / Gas 4. In a large mixing bowl beat
the eggs until light and fluffy, adding the
caster sugar gradually, then fold in the flour,
milk, lemon zest and baking powder making a
a 25 cm spring-form cake tin thoroughly, then
dust with the breadcrumbs. Invert the tin to
shake out all the loose breadcrumbs. Pour the
cake mixture into the tin.
the cake mixture with the apple slices. Dot
with the butter and sprinkle over with the light
for 55 minutes until set.
the cake from the oven and cool on a wire rack
before removing from the tin.
the zabaglione just before serving the cake.
Mix together the yolks, sugar and salt in a
large, heatproof bowl. Using a wire whisk beat
until the eggs are pale and creamy. Gradually
beat in the Marsala wine, lemon zest and juice
and the vanilla extract.
the bowl over a pan of gently simmering water.
Whisk continuously until the mixture has doubled
in volume and can hold its own shape.
the zabaglione with the apple cake.