Coconut balfa apple cake

PARA FAROFA

Components

• Half a tea cup of shredded dried coconut
• 1 cup (tea) of roughly chopped nuts (100 g)
• 1/2 cup of granulated sugar
• 1 teaspoon of ground cinnamon

Setup mode

1. In a bowl, combine all the ingredients and set aside.

PARA MASSA

Components

• 4 apples of the Fuji variety
• 2 tea cups of wheat flour
• 1½ cups of sugar (tea)
• Two eggs
• 1/2 cup of tea oil
• One tablespoon of lemon broth
• 2 tablespoons of cognac
• 1 teaspoon of baking powder
• One teaspoon of baking soda
• A small pinch of salt
• 1 teaspoon of ground cinnamon
• oil (or butter) to grease the baking sheet
• wheat flour for dusting the baking tray

Setup phase

1. Heat the oven to 180 °C (medium temperature). Grease a rectangular baking dish (or baking tray) approximately 30 cm by 20 cm (or with a 2.5-liter capacity) with oil. Dust it with wheat flour, shake to distribute evenly, and tap over the sink to discard any excess.

1. In a bowl, combine the dry ingredients by sifting together the flour, cinnamon, salt, baking soda, yeast, and three-quarters of a cup of sugar.
2. Wash, peel, and slice the apples into 1 cm pieces. Remove the seeds and chop the slices into 1 cm cubes. Place them in a separate bowl and combine with lemon juice, cognac, and the remaining 3/4 cup of sugar.
3. In a small bowl, crack one egg at a time and pour it into a large bowl. Pour in the oil and blend thoroughly using a wire whisk (or a fork if you prefer). Add the apples along with the juice that collected in the bowl and stir with a spatula. Gradually add the sifted dry ingredients, gently folding them in with the spatula until combined.
4. Place the dough onto the baking dish and smooth it out with a spatula. Evenly distribute the pharypha over the entire surface, then put it in the oven to bake for 25 minutes, until the cake rises and the top is browned.
5. After 25 minutes, cover the refractory with aluminum foil and place it back in the oven to bake the cake for an additional 30 minutes, allowing the cake to finish baking without the pharypha burning.
6. Take the refractory out of the oven, discard the paper-aluminum, and allow the cake to cool before slicing it into squares for serving. It is delicious when paired with fragrant cream.

NOTE: If you only have small apples, use 5 cups (tea) of apples chopped into 1 cm cubes for the recipe.

Purchase only what is necessary.

Store

Conjunto de Pratos Multiuso [noz-moscada], Acervo Paninha

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Set containing two nutmeg linen napkins, Acervo Paninha

Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lids

Tramontine Wooden Table

Zwilling J.A. Henckels vegetable knife

Staub silicone scraper

Tramontina Rare Roast Aluminum