Forget Apple Pie: This Jam-Packed Italian Apple Cake Is Your New Favorite Teatime Treat
Soft pastry dough, jammy caramelized apples, and a glossy meringue glaze baked into one stunning, zero-fuss dessert.
In case you’re tired of the same old heavy American pies, this light and elegant Italian classic is exactly what your kitchen needs. It swaps out a finicky crust for a super soft, melt-in-your-mouth pastry dough that encloses a rich, sweet apple-and-jam filling.
Ingredients: 2 large eggs, ¼ cup (50g) of sugar, ⅓ cup (80ml) of vegetable oil, 1 teaspoon of baking powder, and 2 ½ cups (300–320g) of all-purpose flour for the dough. For the filling: 2 large apples, 2 tablespoons of sugar, 1 tablespoon of butter, and 2 tablespoons of your favorite fruit jam. For the glaze: 1 large egg white, ⅔ cup (80g) of powdered sugar, and an extra 2 tablespoons of jam for swirling, plus a little extra butter to grease the pan.
To start, peel the apples and shred them using a box grater. Transfer the shredded apples to a skillet over medium heat, tossing them with the sugar, butter, and 2 tablespoons of jam. Sauté the mixture until the apples turn a gorgeous golden brown and the juices thicken up into a rich, glossy filling.
Next, pull the dough together by whisking the eggs, sugar, and vegetable oil in a mixing bowl until completely smooth. Sift in the flour and baking powder, kneading it gently until a soft, pliable dough forms. Divide the dough into two unequal pieces, making one slightly larger than the other. Roll out the larger portion and press it into the bottom and sides of a well-greased pie dish or cake pan.
Spread a thin layer of extra jam over the bottom crust, then evenly layer the warm, caramelized apple filling right on top. Roll out the smaller piece of dough, place it over the apples, and pinch the edges together tightly to seal the cake. For the final touch, whip the egg white and powdered sugar together until it turns into a thick, glossy white icing. Smooth this meringue glaze over the top of the cake, drizzle the remaining jam across the surface using a spoon or piping bag, and bake at 350°F (180°C) for 35 to 40 minutes until beautifully golden.
