Someplace between a focaccia and a cake, this apple dessert is a scrumptious deal with that may be made in nearly no time. Like different Italian apple desserts, the dough is usually made with apples and solely a bit flour, making a tender texture that by no means suffers from “dry cake syndrome.” In contrast to conventional focaccia, this recipe requires no rising time so it’s a fast option to whip up an unimaginable dessert.
Historically the focaccia is given a little bit of punch from a particular, tender Genovese cheese. This cheese is extraordinarily tough, if not unattainable, to seek out outdoors of Genoa. A very good substitute is Greek yogurt or, even higher, skyr yogurt.
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FOCACCIA DOLCE ALLE MELE RECIPE
For this recipe, you’ll need:
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4 massive apples
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1 lemon, juiced
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2 tablespoons (20 g) pine nuts
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½ cup (80 g) raisins
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6 ½ tablespoons (80 g) granulated sugar, divided
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2 massive eggs
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⅓ cup (80 ml) extra-virgin olive oil
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⅓ cup (100 g) skyr or Greek yogurt
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A pinch of salt
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1 cup (120 g) all-purpose flour
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2 teaspoons (10 g) baking powder
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Powdered sugar for topping (elective)
Peel, core and quarter the apples, then slice them very skinny (we suggest utilizing a mandolin). In a big bowl, combine the apples with the lemon juice, pine nuts, raisins, and three tablespoons of sugar. Put aside for later.
In a big mixing bowl, mix the remaining 3 ½ tablespoons of sugar and the eggs. Beat with a hand mixer till the eggs are off-white and really creamy. Subsequent, combine within the olive oil, yogurt, and salt. When the oil is well-incorporated, end by mixing within the flour and baking powder.
Preheat the oven to 355° F (180° C).
Line a medium baking tray (about 15×10 inches or 38×25 cm) with non-stick parchment paper. When working with liquid batters, it may be useful to moist the paper then squeeze it out in order that it lies flat within the try to alongside the perimeters.
Add the apple combine into the batter and stir all collectively. Pour the apple batter into the tray and unfold it out evenly with a spatula.
Bake for 35 to 40 minutes, till the highest of the focaccia is golden. Let it cool to room temperature earlier than dusting with powdered sugar and serving. Refrigerate leftovers in a sealed container for as much as two days.
