Soft Apple Pie.

DI Chiara Maci | 26 Apr 2019


Soft apple pie.

Officially the perfect cake for breakfast.

Soft, moist, easy to make and excellent to consume the leftover chocolate of Easter eggs. J



250g of flour 00

180ml of fresh milk

150g of sugar

4 small eggs

1 natural lemon

110ml of seed oil

1 sachet of baking powder

2 big apples

Dark chocolate pieces of Easter Eggs


– Preheat static oven at 180c.

– Wash and peel the apples. Cut them into slices, not too thin. Leave them into a bowl with lemon juice to prevent them from blackening.

– Work eggs and sugar with the electric whisk, until you get a frothy mixture.

– Then add oil, milk and the sifted flour gradually. Grate a little lemon zest and add the baking powder, continuing to mix.

– Butter and flour a 20cm mold and pour the mixture in it.

– Sprinkle the surface with the pieces of dark chocolate of Easter eggs and position the apple slices in a sunburst pattern.

– Sprinkle with a little brown sugar and bake for about 35 minutes.

– Always do the toothpick test to check the cooking.

– Take the soft apple pie out of the oven, let it cool down and try a slice.

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