ingredients
  • Apples 3 • 45 kcal
  • Eggs 3 • 130 kcal
  • Type 00 flour 9 tablespoons
  • Sugar 9 tablespoons • 470 kcal
  • Seed oil 9 tablespoons
  • Baking powder 1/2 sachet • 156 kcal
  • Lemon 1
  • sliced almonds 30 grams
  • Sugar 1 tablespoon • 470 kcal
Calories refers to 100 gr of product

The 3 × 9 apple pie is a very simple and light cake that is prepared without using the scale. The numbers to keep in mind are two: 3 like the apples and eggs that you will need, and 9 like the spoons of flour, sugar and oil needed to make the dough. Soft and fragrant, it is perfect for a healthy and genuine breakfast (or as a snack), to be enjoyed with a good hot tea. So let’s see how to prepare it.

How to prepare the 3 × 9 apple pie

Peel the apples and remove the core; divide them into wedges and then cut them into slices (1). To avoid blackening, sprinkle them with a few drops of lemon juice.

Break the eggs and pour them in a glass bowl (2).

Add the 9 tablespoons of sugar to the eggs and start whipping with a hand whisk until a light and frothy mixture is obtained (3).

Add the spoons of flour (4), the baking powder and finally the oil and continue to work the mixture with a whisk.

Complete with sliced ​​apples and grated lemon zest and mix gently with a spatula (5).

Pour the mixture into a 20-22 cm diameter mold, oiled and floured (6), then level well.

Decorate the surface with sliced ​​almonds and sprinkle with sugar (7). Bake the cake at 180° degrees C in a ventilated oven and cook for about 35 minutes (to test the cooking, however, do the toothpick test).

After the cooking time, take the cake out of the oven and let it cool completely. Cut into slices and enjoy (8).

Tips

Once the apples are cut into slices, you can sprinkle them with a few drops of lemon juice to prevent them from blackening.

To obtain a high and soft effect, use a hinged baking mold preferably of 20-22 cm in diameter. Remember to grease it with a drizzle of oil and then sprinkle it with a little flour to prevent the cake from sticking; alternatively, you can use a lightly buttered sheet of parchment paper.

To check that the dough is well cooked, always do the toothpick test: insert the toothpick into the center of the cake, remove it and, if dry, it will mean that it is ready. At this point, take it out of the oven and let it cool down, then transfer it to a cake rack to cool completely.

You can use peanut oil, sunflower oil or a very delicate extra virgin olive oil; alternatively, replace the oil with melted butter (the 9 tablespoons rule always applies).

In winter you can replace apples with pears; for a cool summer version, you can use ripe peaches or plums.

For the decoration we have chosen to use almond flakes but, alternatively, you can use coarsely chopped hazelnuts or walnuts.

If you love apple pies, try the classic apple pie recipe or the apple tart recipe.

Preservation

The 3 × 9 apple pie can be preserved under a glass bell jar for cakes, at room temperature and out of the refrigerator, for 3-4 days.