Semolina and apple cake
According to mom’s recipe
1 cup of flour
1 cup of fine semolina
1 cup of sugar
1 packet of baking powder
1 ½ kg of apples
½ cup of sugar
1 teaspoon of cinnamon
½ cup melted butter
* When I make this cake for my little ones, I use semi-wholegrain flour (or other like rye flour, whole rice flour, spelt) and brown sugar, reducing the amount of sugar with 50% to have a sweetness to our liking
In a deep bowl, combine the first 4 dry ingredients. Mix well and divide into 3 equal parts.
In another bowl, combine the apples (peeled and grated), sugar and cinnamon. Divide the mixture into 3 parts as well.
Butter a cake pan (26 cm in diameter) and alternate layers of 1/3 of the apple mixture, 1/3 of the dry mixture. Finish with a layer of dry mixture. Drizzle the cake with the melted butter. Sometimes I decorate the top with flaked almonds, but the classic recipe doesn’t use.
Bake the cake at 180°C for about 40 to 50 minutes or until it takes a nice amber color. Let cool completely before cutting and serving.