125 g of Molino Rossetto sweet-cakes flour
125 g of sugar
60 g of butter
1 case of baking powder
2 tablespoons of milk
3 apples renette
Heat the oven to 140°C.
Let the butter soften and whip it with sugar until it will be light and foamy. Add baking powder to flour. Add the eggs to butter mixture alternating with flour, milk and lemon zest.
Cover a 20 cm mould with baking paper and pour the batter.
Peel apples and cut some slivers to blend to the batter.
Bake for 40 minutes or so.
Wait on the cold cake sprinkled with icing sugar.