Torta di Mele fragrant all'Arancio

La Torta di Mele was the first cake I learned to cook, this is the personal recipe of my mother, with the dose strictly spoons, she actually prepared the dough every Sunday, without weighing the ingredients, put it in oven, and then it was always a celebration. Favorite cake of my father and maybe even mine, since we are faithful to the fragrance and flavor, preparation accomplice really fast, in fact, you should not weigh anything!

Ingredients:

4 / 5 apples
lemon juice
3 eggs
9 tablespoons sugar
12/13 tablespoons flour
9 tablespoons of oil seeds or oil (do not use extra virgin olive oil that could affect the flavor)
1 packet of yeast
a pinch of salt
1 fialetta flavor all'arancia
grated rind of un'arancia
icing sugar

Dough:

Start Peel the apples and cut in small pieces not too small. Once you cut all the apples sprinkle lemon juice over, so it will not blacken until you continue the preparation of the cake.
Preheat the oven to 200 ° around.
In a bowl beat the eggs, add the yeast and sugar. Continuing to mix put a pinch of salt, the 'seed oil (I used the sunflower), grate the peel of un'arancia and add the flavor fialetta all'arancia finally put the flour and continue mixing until the 'dough will not be uniform and relatively dense.
Now you can add the apples, mix gently and do what I call the "spoon test": you take a spoonful of dough with apples and tilting the spoon so you slide down. At this point, if the apples will fall without any resistance then mean that the batter is too liquid and you need a few more tablespoons of flour, if the apples will remain for some fraction of a second attached to the spoon without sliding down immediately, then 'dough reaches the right consistency and is ready to go the oven.
Then put the dough into a cake with paper Förder oven and bake at 200 ° for about 35 minutes, however, monitor the cooking with a stick, if that will come out dall'impasto dry then the cake will be perfect.
Allow to cool on a grill before serving and sprinkle with sugar to veil.

Note: I think this cake is not to be consumed hot, in fact gives the best after it has cooled, let alone the next day!