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September again, cooking classes and a good apple cake

September again. New Year, a new beginning, call it as you prefer, this is for me a new life, again. Yesterday I had the last class of an exciting and busy season. Sure, there will be more classes coming, but just once in a while, crazy days full of good food, a whole seasonal menu, laughter and chats with interesting guests, a whole day, from morning till evening far from my laptop and the internet, plunged in the swirls of good smells and puffs of flour of my kitchen.

Cooking class

This is the reflective and productive season, when I can play more in the kitchen, when I can soothe my tired body with a more balanced diet – I don’t wanna say I don’t like desserts, but having a tiramisu, a trifle and a good handful of almond cookies every week is slightly too much for my shape! There will be more frequent posts, long chats on line with my far good friends who live on the opposite side of the world. I have the longest list od to-do recipes, millions of ideas to share with you and beans to be slowly soaked overnight which will become comforting soups the day after.

There are photos I wanna take, woods to be explored with grandma, friends and a special person to be invited for dinner to enjoy my daily experimentations in the kitchen, books and magazines to be devoured. I am visibly excited, as you can tell!

But before diving into this new season, I want to share with you a few pictures I took during the last classes, when I was able to grab my camera in between a fresh pasta to be rolled out and a beautifully marbled piece of pork sirloin to be tied up. And – to thank you for your patience – I’ll share also the recipe for the apple cake we made a few weeks ago!

Cooking class Cooking class

– Fresh tagliatelle with porcini mushroom sauce – 

Cooking class

 –  home made pici, to be seasoned with fried breadcrumbs, cheese and pepper or a very garlicky tomato sauce – 

Cooking class

– one of my favourite dishes, fried veal cutlets braised in tomato sauce, with a good serving of roasted vegetables – 

Cooking class

– zuppa inglese, so simple, so impressive – 

Well, so I’m here, I’M BACK! and now one of my favourite apple cakes, made following the pound cake procedure and using mascarpone, to keep it moist for days.

Print this recipe
3.5 from 2 votes

Apple cake

Course Cake
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author Giulia


  • 3 eggs
  • 180 g of raw cane sugar - a few tablespoons to spinkle over the cake
  • 180 g of mascarpone cheese
  • 1 tablespoon of vanilla essence
  • 200 g flour
  • 15 g of baking powder
  • 3 Golden gala apples


  • Heat oven to 180°C.
  • Beat the eggs and the sugar until pale and dense. Add the mascarpone and the vanilla essence, mix until smooth.
  • Sift the flour with the baking powder and add into the mixture. Stir until perfectly incorporated, then pour into a 24 cm round cake pan, greased and floured.
  • Peel and core the apples and arrange them on the cake, as in the first picture. Sprinkle the cake with a few tablespoons of brown sugar.
  • Bake the cake for about 45 minutes, until golden and dry.
  • Let it cool down and serve warm, or cold.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!


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This Post Has 23 Comments
  1. hello: i love this recipe. Is there a chance i could substitute greek yoghurt for the marscapone?

    1. Hi Terran, yes, you can substitute the mascarpone with Greek yoghurt, I tried both the recipes and they are equally good!

  2. I love your cooking. This bit of English and Italian.

    I want to thank you for sharing your recipes. I made the ricciarelly from your recipe and acknoweledge you and your page. I used to work at the university, now I’m retired an enjoy my long standing hobby: cooking.

    If you need any Spanish recipe, don’t hesitate to contact me.


    Ann Bronte (carmen)

    1. Thank you Ann! this is something that has always inspired me, the chance to mix into one single recipe both my passions. So happy you made the ricciarelli, it’s one of the recipes I love the most, so simple yet so elegant!
      Hope to hear from you soon

  3. Your apple cake looks wonderful. Particularly appealing as I have half a tub of mascarpone to use (half was sweetened with vanilla sugar and scoffed with roast figs) and an apple glut!

  4. That makes me want to create something with apples and a crispy top! Thanks for the inspiration on a cool fall day.

  5. This cake looks delicious!
    I saw the picture of the veal cutlets and had to let you know I want some NOW. I remember how absolutely delicious they were- actually the whole meal and day was perfect! Love reading your cookbook too.

    1. Ciao Mary! hope everything is fine at you end! So happy you are enjoying the book, I have fond memories of the class, too!

  6. Hooray, you’re back! Looking forward to those long chats again, cara. Good to see you so busy but isn’t it also nice to take a step back and have time for yourself too? Ah, wish I could have a bit more of that too, unfortunately there’s no break from a baby! 😉

  7. 5 stars
    I just tried the recipe for the apple mascarpone cake for a dinner with friends last night… So easy to prepare and none left! We can call it a success for sure, thanks for sharing this recipe 🙂

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