Good morning to all and happy Sunday! Here we are at the new monthly appointment with “Around the world with apple sweets”, in which I participate with my friends Simona from the blog Pensieri e Pasticci and Miria from the blog Due Amiche in Cucina. The dessert I am offering you this month is a Romanian Apple Cake (Placinta cu mere), borrowed from the blog From Dill to Drakula. It’s a simple and genuine cake, that has conquered me and my family, with its rustic goodness! It can be prepared in a few minutes and smells so yummy … The cinnamon and the aroma of orange zest will pleasantly invade your home! Eggless and in my case also without butter, this cake is very delicate, I could dare say “almost dietetic”. Adding Greek yogurt gives moistness and the caramelized apples filling is absolutely irresistible! I cut the Romanian Apple Cake into squares, to create small portions, suitable for breakfast or for a snack for the whole family. Now I must run away friends, because Sunday mornings are so busy for me. There are always a thousand things to do, a festive lunch to prepare, Holy Mass…I wonder why I was convinced that Sundays should be relaxing?
A lovely life to all and see you at my next recipe,
Romanian apple cake
Easy to make, light and tasty apple cake
- For the cake:
- 80 ml sunflower oil (in the original recipe 110 gr of butter)
- 150 gr natural Greek yogurt
- 110 gr sugar
- grated zest and juice of 1 orange
- 350 gr all purpous flour
- 2 teaspoons baking powder
- a pinch of salt
- For the apple filling:
- 4 grated apples
- 110 gr sugar
- 1 tablespoon cinnamon
- 40 gr butter (or 30 ml of oil)
Put the liquid ingredients in a bowl: oil, Greek yogurt and orange juice and zest.
Stir to mix and then incorporate the sugar.
Add the sifted flour with the baking powder and salt and mix with a wooden spoon and then with your hands. You should obtain a soft dough, similar to a shortcrust pastry.
Grease and flour a rectangular baking sheet and cover with the dough, using your hands.
Prick the surface with a fork and bake in a preheated oven at 180°C for 25 - 30 minutes or until lightly browned.
Unmould, let cool and then divide the cake in half, in order to have two layers of cake.
Prepare the filling. Grate the apples and put them in a bowl.
Melt the butter (or oil) with the sugar and cinnamon. When the butter is melted, add the grated apples and cook until you get a soft but not liquid mixture, similar to jam.
Let cool and then spread the apple compote over 1 layer of cake.
Cover with the second cake layer.
Sprinkle with icing sugar and serve cut into squares.