Ingredients
For the apple pie base
180 g of Wholemeal soft wheat flour
100 g of very soft butter
90 g of light brown sugar
45 g of granulated sugar
65 g of shelled egg at room temperature
2 generous pinches of salt (preferably flaky salt)
100 g of cream or milk at room temperature
25 g of lemon juice
4 g of baking powder
Untreated lemon or orange zest
 
For the apples
1-2 apples
1-2 tablespoons of granulated sugar (or light brown sugar)
Butter flakes (or olive oil)
Icing sugar for browning
 
For the cinnamon nappage
100 g of granulated sugar
50 g of still water
8 grams of gelatine (about two sheets)
Cinnamon powder
 
Directions
First, prepare the apples: cut them into 4 parts, leaving the core whole, then cut each quarter in thin slices to decorate the surface of the cake, but also cut small cubes not too large to then sink into the dough.
At this point, you can prepare the dough: rub the citrus peels in the 10 g of granulated sugar with your fingertips and let it rest. Separately, in a large bowl, place the butter, the sugar with the aromas, the brown sugar and 35 g of granulated sugar. Work the ingredients well with a whisk: when the mixture is homogeneous (it is not necessary to mount it), add the previously broken egg with a fork together with the salt, continuing to mix. Then, add the cream (or milk) and squeeze the lemon juice. Once mixed, sift together the flour and baking powder and add them to the mixture, stirring with a spatula.
Pour the dough into a pastry bag and, starting from the center of the pan (the diameter of which must be about 20 cm) measure the dough into a spiral, creating a not too thick layer. Once this is done, dip the apple cubes into the dough and decorate the top with the slices: it is recommended to use many, overlapping them.
Brush the surface with butter (or oil) and sugar, then bake in a static oven for 50/60 minutes at 165°: if you want to give a "toasted" effect, sprinkle the cake with icing sugar and bake for about 3 minutes with the “grill” mode.
Once cooked, let it cool.
To prepare the nappage, soak the gelatine in cold water. Separately, pour the water and sugar into a saucepan: when it reaches a boil, turn off, add the cinnamon and the well-squeezed gelatine, stir and let it cool.
When it has thickened slightly, pour the jelly on the cake with the help of a brush.



In cooperation with L’Ultima Fetta