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Local cuisine of Polesine

Apple cake

Difficulty: medium

Preparation time: 30 min


Method: Separate eggs, mix yolks with sugar and beat until pale and fluffy; add softened butter and oil. Cut apples into small pieces. Beat egg whites until stiff, fold in the flour and egg yolks and whites alternating them with the flour. Add flavouring, sultanas, pine nuts, apples and baking powder. Stir carefully; pour mixture into a greased and floured cake tin. Bake in the oven for 30 minutes at 175° C without ever opening the oven.

Wine matching: Colli Euganei Moscato Passito. Produced in the hills in the province of Padova with yellow moscato grapes. It presents an intense golden yellow colour. The aroma is pervasive and characteristic, with citrus floral and fruity notes. To the palate it is sweet, charming, soft and of superior texture. To be served at a temperature of around 8-10°.

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