Este bolo de maçã com casca é um exemplo maravilhoso de como a simplicidade e o aproveitamento integral dos ingredientes podem resultar num bolo incrivelmente delicioso e húmido. A genialidade desta receita está em usar as cascas da maçã na massa, o que não só evita o desperdício, como também confere uma humidade e um sabor extra ao bolo. O resultado é um lanche reconfortante, rústico e cheio de pedacinhos de maçã macia e o aroma quente da canela.

Ingredientes

  • 2 xícaras de farinha de trigo
  • 2 xícaras de açúcar
  • 3 ovos
  • 1 colher de sopa de canela em pó
  • 1 pitada de sal
  • 3 maçãs
  • 1 xícara de óleo vegetal
  • 1 colher de sopa de fermento em pó

Preparação

  1. Pré aquecer o forno a 180 graus
  2. Untar e enfarinhar uma forma média (23×35), ou forrar com papel manteiga. Reservar.
  3. Peneirar a farinha e o açúcar. Colocar todos os ingredientes secos em uma tigela grande e reservar.
  4. Descascar as maçãs e picar em cubinhos. Reservar as cascas.
  5. Bater no liquidificador os ovos, o óleo e as cascas da maçã. Colocar essa mistura na tigela com os ingredientes secos. Misturar muito bem com uma espátula e, por último, colocar os cubinhos de maçã nessa massa. Misturar e despejar na assadeira.
  6. Levar para assar por cerca de 40 a 50 minutos em forno médio (se começar a dourar ou cheirar . Fazer o teste do palito para ver se está pronto.
  7. Depois de pronto polvilhar açúcar e canela.

Here is a wonderfully clever and delicious recipe that makes the most of the humble apple.

Apple Peel Cake

This is a true “no-waste” cake, and a brilliant example of rustic, resourceful baking. The secret to its incredibly moist texture and deep apple flavour lies in a clever trick: the apple peels, which are usually discarded, are blended with the wet ingredients to become part of the batter itself. This not only reduces food waste but also adds extra nutrients, moisture, and a subtle, fruity depth to the finished cake.

The result is a wonderfully dense, fragrant sponge, studded with tender chunks of apple and perfumed with warm cinnamon. It’s a simple, comforting, one-bowl kind of cake that comes together in minutes and fills your home with the most incredible aroma as it bakes. It’s the perfect cake for an afternoon snack, a lunchbox treat, or a simple dessert.

This cake is delicious on its own, especially with its traditional dusting of cinnamon sugar on top, but it’s also a fantastic base for additions. A handful of chopped walnuts or pecans would add a lovely crunch, and a handful of raisins or sultanas would complement the apple flavour beautifully.

Ingredients

  • 2 cups (250g) plain flour
  • 2 cups (400g) caster sugar
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 pinch of salt
  • 3 apples
  • 1 cup (240ml) vegetable oil
  • 1 tablespoon baking powder

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grease and flour a medium rectangular baking tin (approx. 23x35cm), or line it with baking parchment. Set aside.
  3. Sift the flour and sugar. Place all the dry ingredients (flour, sugar, cinnamon, salt, and baking powder) in a large bowl and set aside.
  4. Peel the apples and chop the flesh into small cubes. Reserve the peels.
  5. In a blender, combine the eggs, vegetable oil, and the reserved apple peels. Blend until smooth. Pour this wet mixture into the bowl with the dry ingredients. Mix very well with a spatula until just combined, and finally, fold in the apple cubes.
  6. Pour the batter into the prepared tin and spread it out evenly. Bake for about 40 to 50 minutes. The cake is ready when it starts to turn golden, smells fragrant, and a skewer inserted into the centre comes out clean.
  7. Once baked, allow it to cool slightly before dusting with a mixture of caster sugar and cinnamon to serve.

Tips:

  • Use a sweet, crisp apple variety like Gala, Fuji, or Braeburn for the best flavour and texture.
  • Make sure to wash the apples thoroughly before peeling, as the peels are going directly into your batter.
  • For extra flavour and texture, consider adding a cup of chopped walnuts, pecans, or raisins to the batter along with the apple chunks.
  • This cake is wonderfully moist and keeps well in an airtight container at room temperature for up to 4 days. It’s also delicious served warm with a scoop of vanilla ice cream.