Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

apple

Apple Rose Cake

by 30 Comments

Wow your guests with this simple and impressive Apple Rose Cake made with SweeTango apples. It’s far easier to make then it actually looks and so eye popping gorgeous that you’ll almost wish you didn’t have to slice into it. Well…almost!

Apple Rose Cake

This is not a sponsored post but rather a product we love and enjoy.

My husband just recently introduced me to the most incredibly sweet and crisp apple ever…the SweeTango apple! He came home one evening and diligently pulled out one single apple from his briefcase. A friend had given him the apple with very clear instructions that I was to be the taste tester of this remarkably delicious fruit.

After one bite it was quite evident that the SweetTango apple was indeed the best apple we’ve ever tasted.

I can truly say that we’ve been having our fair share of sweet tangos since!

Apple Rose Cake

A little About The SweeTango Apple

There is much to love about this tangy apple with its citrusy and honey taste.

The star child of the Honeycrisp and Zestar apple, this SweeTango inherited its crimson red hue with yellowish tinge from both parents. And… among other delicious attributes!

It’s crisp and snappy to the bite and also has the creamiest white flesh I’ve yet to see in any apple.

Apple Rose Cake

Can You Bake With SweeTango Apples?

Coincidently, I was making my way to redoing an older recipe in my archives, this Rustic Italian Apple Cake.

It totally needed a redo since the photos were not so flattering to the actual cake. And so, inspired by the creamy white flesh of the SweeTango apple I thought it would be wonderful to showcase the thin slices of apples by crowning them in a rosette fashion over the cake.

This would also test the theory if they actually held up well to baking.

So after a few miner tweaks to my original recipe, I must say it far surpassed my expectations. Except now it no longer looked rustic but rather quite elegant.

Deliciously elegant!

And oh so pretty!

Apple Rose Cake

With a little maple syrup gently brushed over the warm cake to give it a little sheen.

Then a light dusting of powdered sugar just before serving and you’ve got one very eye popping gorgeous Apple Rose Cake.

Apple Rose Cake

How To Shape And Form The Apple Slices Into A Rose

We start with thinly sliced apples, tossed in a large bowl with freshly squeezed lemon juice, melted butter and some brown sugar.

The apple mixture is then heated in the microwave to render them soft and pliable. The lemon juice will keep the apples from browning and the slices will absorb the melted butter with sugar. This helps to keep the apples hydrated during the baking time.

Start at the outer edge of the cake and place the apple slices upright while overlapping them and pressing them slightly into the batter.

Finish one full round circle then on the second round start placing the apples in front of two joined slices. Continue overlapping the apple slices till you’ve reached the center.

For one big center rose, you’ll want to line up 6 apple slices, one overlapping the other. Take one end and gently roll to the opposite end while keeping them tightly together.

Place in the center of the cake and your done!

Apple Rose Cake

Bake it for a special occasion or simply an anytime treat and enjoy with your favourite cup of coffee or tea!

Happy baking dear friends!

Apple Rose Cake

 

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

 

Apple Rose Cake
Print

Apple Rose Cake

Wow your guest with this simple and impressive Apple Rose Cake made with SweeTango apples and topped with a mound of sliced apples shaped to form a rose.

Course Dessert
Cuisine Italian
Keyword Apple Rose Cake
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 8

Ingredients

FOR THE APPLE ROSETTE TOPPING

  • 4 apples, halved, cored and thinly sliced about 1/8 inch thin I used SweeTango apples
  • freshly squeezed lemon juice from 1 medium lemon
  • 1/4 cup unsalted butter melted
  • 4 tablespoons brown sugar

FOR THE CAKE BATTER

  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • lemon zest from 1 medium lemon
  • 1 3/4 cup all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt I used fine sea salt
  • 1/2 cup almond milk or whole milk
  • 1 medium apple grated, I used Sweetango apple
  • 1/4 cup maple syrup, warmed for brushing over the cake
  • powdered sugar for dusting

Instructions

FOR THE APPLE ROSETTE TOPPING

  1. Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.

  2. Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.

  3. Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.

FOR THE CAKE BATTER

  1. Preheat the oven to 350 degrees F.

  2. Grease a 9 inch springform pan and set aside.

  3. In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.

  4. Beat in the eggs one at a time until well combined.

  5. Stir in the vanilla extract and the lemon zest.

  6. In a separate medium sized bowl, whisk together the flour, baking powder and salt.

  7. With the mixer on low, add the flour mixture to the butter mixture, alternating with the almond milk while making 3 additions of dry and two of wet.

  8. Fold in the grated apple pieces

  9. Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.

  10. Starting at the outer edges of the cake, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center

  11. If you want to add an apple rosette in the middle leave a little space and do this...line 6 slices of apples lengthwise while overlapping them slightly and start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.

  12. Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.

  13. While still warm gently brush the top of the cake with the warm maple syrup and allow to cool. This will give the apples a pretty sheen.

  14. Dust the cake with the powdered sugar just before serving

Recipe Notes

Sweetango apples are available in Canada from about mid September to December.

In Quebec they are exclusive to Metro and IGA grocery stores.

If you can't find any in your area, try substituting them with Honeycrisp or Zestar apples

 

Olive Oil Apple Cake

by 25 Comments

An impressively moist and delicious Olive Oil Apple Cake that is chock full of granny smith apples with the lovely warm scent of cinnamon and drizzled with a luscious caramel sauce just before serving.

Olive Oil Apple Cake

With the arrival of Fall and apple season well underway, I just could not help but revisit an old family recipe from my hubby’s side of the family given to us by one of his Zia’s. Each and every family member has their own twist and spin on this ever popular apple cake recipe and all equally delicious. I haven’t tweaked mine overmuch throughout the years except to reduce the amount of sugar add a generous dusting of icing sugar and of course a drizzle of caramel sauce for some extra indulgence.

The star ingredient in this beautifully formed cake are the crisp and tart granny smith apples. They’re definitely my favorite baking apple and one I turn to quite often in baked goods. I love them for their hard and crisp bite with their juicy flesh when eaten fresh. However, when used in baked goods such as cakes or pies their tartness offers a perfect balance to sweet treats.

Olive Oil Apple Cake

I used a heavy cast aluminum Bundt cake pan with beautifully detailed Autumn leaves which also has a nonstick surface to bake my apple cake in. However, to be on the safe side I went ahead and brushed the inside of the Bundt pan with a cake release product. With the pan’s intricate leaf pattern I really wanted to make sure the cake would unmold effortlessly. And it did…wonderfully so…and its gorgeous!

Olive Oil Apple Cake

Gorgeous in its simplicity with a deep brown honey color, bursting with a ginormous amount (for lack of a better word) of diced apples which I tossed with the warm scent of a cinnamon sugar blend. Its super moist in texture and stays so for quite a few days, as such, a great make ahead dessert!

Although wonderful all on its own you can dress this olive oil apple cake with a drizzle of easy homemade caramel sauce for a more festive appeal!

Olive Oil Apple Cake

Perfect for our upcoming Canadian Thanksgiving!

Many of you have inquired as to where I purchased the harvest leaves Bundt pan.  Here is my Amazon affiliate link for Nordic Ware Harvest Leaves Bundt Pan, Bronze simply for your convenience but at no additional cost to you.

Olive Oil Apple Cake

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

Ciao 🙂

Olive Oil Apple Cake
Print

Olive Oil Apple Cake

An impressively moist and delicious Olive Oil Apple Cake, chock full of granny smith apples with the warm scent of cinnamon and drizzled with a luscious caramel sauce.
Course Dessert
Servings 12
Author Marisa

Ingredients

  • APPLE CAKE
  • 5 cups of diced apples approximately 7 small apples
  • 2 teaspoons cinnamon to toss with diced apples apples
  • 2 tablespoons granulated sugar to toss with diced apples
  • 1 cup olive oil
  • 1 3/4 cups granulated sugar
  • 1/2 cup apple juice
  • 2 teaspoon pure vanilla extract
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • CARAMEL SAUCE
  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1/2 cup 35% cream
  • 2 tablespoons golden corn syrup

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt pan with a cake release product or use your favorite non stick baking spray.
  3. In a large bowl, toss together the diced apples with the 2 tablespoons of cinnamon, 2 tablespoons of sugar and set aside.
  4. Beat together the olive oil, sugar, apple juice and vanilla extract in the bowl of a stand mixer or use a hand held mixer, beating just until combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Whisk together the flour with the baking powder and add this to the egg mixture.
  7. Beat on low speed till the batter is smooth.
  8. Fold in the diced apples.
  9. Pour the cake batter into the prepared bundt pan.
  10. Bake for 1 hour to 1 hour and 15 minutes, or just until a toothpick inserted in the middle comes out clean.
  11. Allow the cake to cool in the bundt pan for 1 hour before releasing it from the pan.
  12. When ready to serve slice and plate with a generous drizzle of caramel sauce.
  13. CARAMEL SAUCE
  14. In a small sauce pan over low heat, melt the butter then stir in the brown sugar, cream and the corn syrup.
  15. Cook and stir over low heat just until the mixture comes to a boil then remove from the heat and let the caramel sauce cool.
  16. Makes approximately 1 1/2 cups.

Recipe Notes

Caramel Sauce Recipe is adapted from Dairy Farmers of Canada Website!

 

Roasted Fingerling Potatoes with Apples

by 27 Comments

Roasted Fingerling Potatoes with Apples are a perfect medley of sweet and savory. Combined together, you’ll find they compliment any fish or poultry dish while providing a unique and delicious way of teasing your taste buds.

Roasted Fingerling Potatoes with Apples

Roasting potatoes alongside another vegetable or even in this case combined with apples, is my favorite way of serving up the yummy spud.

These distinctive crescent shaped and thin skinned fingerling potatoes are a perfect match with a great baking apple such as the Cortland or Empire. Really though, any apple that holds its shape when baked will do for that matter. However, I wouldn’t use the McIntosh as this variety gets mushy and falls apart when roasted.

Roasted Fingerling Potatoes with Apples

Also, look for apples with bright red skins that will provide a lovely contrast to the more palish yellow skin of the fingerling potato.

Roasted Fingerling Potatoes with Apples

Keeping the seasonings to a few simple ingredients allows a nice balance between sweet and savory.

Aside from the customary salt and pepper, I added dried organic mountain oregano which I use quite often when making any kind of roast. You can purchase the dried stalks whole and keep in plastic bags for months since these retain their natural fragrances and pair brilliantly with meats or vegetables.

Roasted Fingerling Potatoes with Apples

All that’s then needed is a generous drizzle of good quality olive oil and a few squirts of fresh lemon juice to make the flavors pop.

Roasted Fingerling Potatoes with Apples

Add a little love to your next meal with a side dish of Roasted Fingerling Potatoes with Apples and enjoy with your family and friends!

Roasted Fingerling Potatoes with Apples

Buon Appetito!

Roasted Fingerling Potatoes with Apples
Print

Roasted Fingerling Potatoes with Apples

Roasted Fingerling Potatoes with Apples, a perfect medley of sweet and savory and a delicious compliment to fish or poultry.
Course Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Marisa

Ingredients

  • 1 1/2 pounds fingerling potatoes sliced in half lengthwise
  • 3 medium red apples cored and cut into wedges ( I used Cortland apples )
  • 2 tablespoons olive oil
  • freshly squeezed lemon juice from half a lemon
  • 1 teaspoon dried oregano I used an organic brand
  • fine sea salt to taste
  • freshly ground pepper to taste

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Line a large baking sheet pan with parchment paper (for easy cleanup).
  3. Combine all the ingredients in a large bowl and toss to coat all over.
  4. Transfer the potato and apple mix to the prepared sheet pan while spreading them out in a single layer.
  5. You'll want to leave some space between the potatoes and apples so that they roast beautifully.
  6. Roast for about 30 minutes, turning the slices over after 15 minutes.
  7. Remove from the oven and enjoy while still warm.

 

Pumpkin Apple Streusel Muffins

by 30 Comments

Your mornings have just gotten better with these flavorful, moist and delectable Pumpkin Apple Streusel muffins. They are made with coconut oil, partially sweetened with honey, studded with chopped apples and topped with a lovely cinnamon streusel.

pumpkin apple streusel muffins

This recipe came about after baking this showstopping Pumpkin Cake Roll for our Canadian Thanksgiving and having extra pumpkin puree. Usually I find myself freezing any of the leftover pumpkin puree for a later use.

However, with a fridge drawer bursting at the seams with juicy and crispy Lobo apples, these pumpkin apple streusel muffins were screaming to be baked.

Feel free to use any baking apple of your choice in this recipe. Some rather excellent choices to consider are Cortland, Empire, McIntosh, and the Honeycrisp just to name a few.

pumpkin apple streusel muffins

I got really excited testing and retesting this recipe for you all! My kitchen was filled with the warm aromas of Fall spices like cinnamon, nutmeg, ginger and cloves. There is just something so comforting about them and they make want to cozy up next to the fireplace with a cup of tea in one hand and a pumpkin apple streusel muffin in the other.

pumpkin apple streusel muffins

It bears mentioning that these muffins are fairly easy to make and no special equipment is required! All you will need are two mixing bowls, one for the dry ingredients, the other for the wet ingredients and with a light hand when stirring.

A perfect recipe for beginners…so simple, easy and yet packed full of delicious flavors. I dare you to eat just one!

pumpkin apple streusel muffins

They were in fact quite difficult for me to resist, especially while taking photos as the intoxicating aromas permeated the air around me. Just one bite had me doing the happy dance in my kitchen! Pure bliss!

pumpkin apple streusel muffins

So go ahead, bake a batch or two and have your own happy dance!

pumpkin apple streusel muffins
Print

Pumpkin Apple Streusel Muffins

These moist and delectable Pumpkin Apple Streusel muffins are made with coconut oil, partially sweetened with honey and topped with a lovely cinnamon streusel.
Course Muffin
Servings 18
Author Marisa

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup honey
  • 5 tablespoons melted coconut oil (cooled)
  • 1 1/4 cup canned pumpkin puree
  • 2 cups peeled and diced apples about 2 medium apples
  • Streusel Topping
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Instructions

  1. Preheat the oven to 350 degrees F.
  2. FOR THE STREUSEL TOPPING
  3. Combine the flour, sugar, cinnamon and butter together in a small bowl. Using your hands, work the ingredients together till they resemble coarse crumbs. Refrigerate till ready to use.
  4. Grease 18 muffin cups or line with paper cups.
  5. In a large bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
  6. In a separate bowl combine the 2 large eggs, honey, coconut oil, pumpkin and whisk well.
  7. Stir the wet ingredients into the flour mixture just until all the ingredients are moistened.
  8. Stir the apples into the batter mixture.
  9. Spoon the muffin batter into the prepared muffin cups, filling up to 3/4 full.
  10. Divide the streusal topping evenly over the muffins.
  11. Bake on the middle rack of preheated oven for about 20 to 25 minutes or until the muffins are a golden brown and the tops spring back lightly to the touch.
  12. You can also insert a wooden skewer in the middle to test if the muffins are done. If the skewer comes out clean then the muffins are ready.

 

Fennel and Pomegranate Salad

by 30 Comments

fennel and pomegranate salad

This fennel and pomegranate salad is the recipe that never happened on New Year’s day! In a way it is a good thing because I get to share it with you today.

But first and foremost, I wish you a heartfelt Happy New Year! May it bring you great joy, love, health and a teeny bit of wealth won’t hurt…right!! 🙂

I never imagined that after one whole year of blogging I would meet such amazing and inspirational people who share a great love of family, friends and of coarse food! It has been a tremendous blessing to be part of this community. Thank-you to all who follow along, like and comment on my posts…you are the reason I keep coming back with some delicious eats.

And to get back to my fennel pomegranate salad…well actually it is Ricardo’s recipe. If you are not familiar with Ricardo, he is Canada’s celebrity chef and quite the cutey I might add. Sorry hubby, right after you of coarse! 🙂

Anyhow I meant to prepare this wonderful salad with it’s ruby red arils for our New Year’s day feast but simply ran out of time. It is however, in my opinion, a great salad to make when dealing with an over indulgence from the holiday celebrations. Crisp, light and refreshing…just perfect.

 

Fennel and pomegranate salad

Pomegranates are among one of the healthiest fruits with powerful antioxidants, anti-inflammatory properties and extremely rich in fiber, vitamins and minerals. All the more reason to include them in our diet.

fennel

Fennel is one of my favorite vegetables. I love it’s sweet licorice taste and makes a lovely crunchy snack all on its’ own.

fennel pomegranate salad

The tart green apple makes a nice contrast to the sweet fennel. Slice both the fennel and apple as thinly as you can or use a mandolin if you have one. I used a very sharp knife.

fennel and pomegranate salad

Pomegranates are only available here from October to January. The frozen pomegranate arils freeze extremely well and will last many months in the freezer. To freeze the arils simply spread them in a single layer on a parchment lined baking sheet. Place in the freezer for a couple of hours until they are frozen and then transfer to resealable freezer bags.

fennel-and-pomegranate salad
Print

Fennel and Pomegranate Salad

A crisp, bright fennel and pomegranate salad with sliced green apples.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8 servings
Author Marisa

Ingredients

  • DRESSING
  • 1 tablespoon white wine vinegar
  • Zest and the juice of one lime
  • 1 1/2 teaspoon sugar
  • 1 teaspoon fennel seeds
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste
  • SALAD
  • 2 fennel bulbs trimmed, cored and thinly sliced
  • 1 green apple. cored and thinly sliced
  • Seeds of 1 pomegranate
  • Salt and pepper to taste

Instructions

  1. FOR THE DRESSING:
  2. In a small bowl, combine all dressing ingredients and whisk well.
  3. FOR THE SALAD
  4. In a salad bowl, toss together the sliced fennel, sliced apple with the dressing. Taste and adjust the seasoning if needed. Sprinkle with the pomegranate seeds.

 

%d bloggers like this: