The recipe for apple, cinnamon and pumpkin seed cake

THEINGREDIENTS X 6/8:
300 g flour
3 apples
3 eggs
25 g pumpkin seeds
120 g sugar
50 ml milk
50 ml seed oil
1 teaspoon ground cinnamon (or a stick to powder at the moment)
1 untreated lemon
1 sachet of vanilla yeast

Method

Peel the apples and free them from the core, cut them into pieces and leave them to soak in water and lemon juice. Break the eggs into a large bowl, add the sugar and, using a whisk, whip for at least 10 minutes: the mixture should become light and fluffy.

So pour in the milk and seed oilcontinuing to whisk to incorporate them, then add the grated lemon zest and cinnamon (better if powdered at the moment, it will be more fragrant).

Sift the flour and yeast directly into the bowl, mix and, when all the ingredients are well mixed, add the buffered and dry apples and a part of the chopped pumpkin seeds.

Pour the mixture into a buttered pan sprinkled with breadcrumbs, level it, sprinkle with the rest of the pumpkin seeds and cook in a static oven at 180° C for 45 minutes. Serve this classic apple pie, soft and crunchy together, warm or cold.

The décor idea

Apple pie is a practically universal homemade dessert. The family recipe is handed down from generation to generation and, even if it seems impossible, it boasts infinite variations.

Ours was served in one mise en place in shades of red. Informal like the wooden tray and auspicious like the ceramic pine cone (which is also given as a gift for weddings, births, new homes…).

ON THE TABLE BEVILACQUA CERAMICA pine cone and vase, CROFF napkins and plate, TESCOMA cutlery, ICHENDORF jug, KOHRO.IT fabrics

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