Italian Apple Cake

Hi, what size cake tin pease?!

I'm in London UK, is 140 c the temperature for the oven?

It looks wonderful, I can't wait to make it, thank you!

This recipe is incredible, i did it 7 times and is always fantastic! I’m in love with it

This cake is amazing! I’ve made it 3 times so far. Temp should be 180C or 350 F. It’s light and not over sweet, just like my favorite European desserts. Bravo!

Lots of errors in the directions such as: when to add the second egg, the temperature of the oven isn’t 284 degrees Fahrenheit; and doesn’t say when to add the pinch of salt.

What temperature did everyone bake this at? 140 C can't be right because that converts to 284 F.
Thanks!

A very simple and lovely cake. Light and not too sweet, a good option for serving to those not sold on dessert, should you know such people. I gave it an extra 5 to 8 minutes in the oven, long enough to be sure it was done in the middle when tested. If it's winter, I always have Meyer lemons on hand and would recommend getting the zest from one of those. Thanks very much!

How about someone at Food52 translating this for those of us that can't make heads or tails of this fantastic sounding recipe? I would love to make this for my Italian Grand mother but don't understand the recipe.

Fantastic recipe. A crowd pleaser for sure.

So I made this apple cake last night after a moment of insanity at the farmer's market and coming home with over 30 lbs of apples (I was hungry, what can I say?). I think it is wonderful cake (very pretty) and easy. However, tonight I am going to make two of these and I'm going to use orange zest instead of lemon in one and calvados in place of some of the milk in the other. It's a very mild cake and while it's beautiful- I want a little more pep. I may try throwing in some cranberries with the orange zest too.

This looks delicious. What size is the baking pan?

This looks wonderful and the photo is gorgeous. I'm sure it was challenging to write your first recipe in English, so congratulations on completing it - it's sure to become easier with time (and, I imagine, with Maria Teresa's kind assistance). Best of luck!

Looks just amazing! I would love to try it once we get the recipe cleared up:)

just more details:
- lemon peel , just a little
- 2 teaspoons of baking powder
- granulated sugar
- The degrees are Celsius (°C)

Sorry agin for my English!

Hi all, sorry for my bad english!!! I've never written recipe in english so a lot of words are new for me but ...promise i'll imporve!!! so i can give you all details you need!!

Can you be a little more specific on the ingredients and amounts? For the lemon - is that juice or peel? How much is a packet of baking powder, butter, and sugar (granulated, powdered or superfine sugar?) And the temperature for baking - is that Farenheit, or what?

Vigutto, this seems like a really nice recipe. Are you Italian or French? I think you might have looked up in a dictionary some words to translate your recipe and some words aren't maybe what you intended. If you would like to correct them, here are the words that need rewritten:
Old cropper, maybe you mean "an old farmer"
You BEAT eggs with sugar (not shake).
ADD or MIX IN the melted butter.
A part - On the side, or just move your text to a new step.
BUTTER AND FLOUR the pan (not soil - soil means to get dirty).
ADD THE SLICES OF APPLE PUSHING THEM INTO THE BATTER.
LET COOL instead of make it get cold.
DUST THE CAKE with sugar.

Hope this was useful and now I'm going to try your recipe. If you need any help translating your recipes you can contact me on [email protected] and I will help you. Buon apetito!