Hello from London. Four lines just to tell you that the book translation goes on, though slowly, I leave rarely the house – consider me crazy, if you want – but believe me, working with four other crazy girls here beside me makes it more fun. I’m also baking a lot, because after a day of translation, when your eyes are crossed and you do not know in which language you have to speak, a slice of pound cake with apples and cinnamon relaxes the soul and makes everyone happier. And then, the next day, you have your breakfast ready, so it is double worth the time it takes… not to mention the cozy smell that will put you to bed.
In a few days the Food Blogger Connect will start, this year apparently it will be even more incredible than usual, and believe me when I say that I’m really looking forward to it, it will be a unique opportunity to meet new international food bloggers, hug old friends and above all learn and be overwhelmed by a stream of inspiration and motivation that has no equal. You have still time to buy tickets if you want to join us in a life changing experience, find all the information here.
But now the cake, which is essential in its simplicity, moist inside thank to the soft apples, light and comforting. It is autumn knocking at your door, open and let in a gust of fresh air and yellow leaves. A slice of apple pound cake and a cup orange and cinnamon tea will warm you up.
Apple and cinnamon pound cake
- 200 g whole plain yogurt
- 200 g of cane sugar
- 3 eggs
- 150 g flour
- 50 g almond flour
- 2 teaspoons baking powder
- 1 pinch cinnamon
- 2 apples
- Preheat the oven to 180°C.
- Weigh the eggs with their shell. What will be the weight that should be used for flour, yogurt and sugar.
- Beat the yoghurt and the cane sugar until smooth.
- Beat in one egg per time, then fold in gently the flour sifted with the baking powder, the almond flour and the cinnamon. Cube the apples and fold them gently into the batter.
- Leave in the fridge for a few hours.
- Preheat oven to 180°C, line a cake mould with parchment paper and scrape the batter into the mould.
- Bake the cake for about 45 minutes until golden brown and dry inside.
A few notes:
- don’t you dare skipping the batter rest in the fridge, it is what prevents the fruit from collapsing to the bottom. Be patient and the apples will be perfectly distributed in the cake, making it soft and juicy.
- if you want to use yogurt instead of butter, use the same amount of room temperature butter in your cake, you will get a richer and crumby cake. I tried also this version and I recommend it, with plums and orange peel.