Ingredients
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4 eggs
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100 gr sugar
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100 ml canola oil
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200 gr ricotta cheese
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100 ml milk
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100 gr plain flour
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1 yeast bag Pane Angeli
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200 gr wholemeal flour
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2 pink lady apples
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100 gr almond flakes
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100 gr pinenuts
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1 teaspoon cinnamon
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1 spoon sugar
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1/2 lemon lemon juice
Directions
It is a nice spring night. I am concentrating on writing the new recipe of this apple pie, which believed to be a Panettone, with the help of my daughter. Lavinia is so exited to help me making apple cake. Someone knocks on the door…. finally my husband is at home! …. but he is not alone!
When I open the door I find my father from Italy straight in front of me! My heart stops for a moment in a state of confusion….. It was the most beautiful hug! 
The Pink Lady Apple was developed over 30 years ago in Western Australia by John Cripps as a natural cross between Lady Williams and Golden. I love these apples, so sweet!
Steps
|
1
Done
10 minutes
|
The Pink Lady applesWash your Pink lady apples, peel and cut them into little cubes. Pour the little cubes in a bowl and add 1 spoon of sugar, 1 teaspoon of cinnamon, 1/2 lemon juice. Mix well and add almond flakes and pinenuts. |
|
2
Done
15 minutes
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The doughGrease and flour a cylindrical cake pan. Preheat the oven 170. |
|
3
Done
5 minutes
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The Cake that believed to be a PanettoneGet off the bowl from the stand mixer. Add to the mixture the Pink Lady apple previously seasoned. Mix well with plastic spatula. Pour into the cake pan. Decorate with almond, pinenuts and sugar. |
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