Apple pie
Mexican recipes
Sweet
Dessert
Medium
60'
This exquisite Mexican-style cake is festive, soft and full of apples! It is made with panela, a traditional Mexican ingredient for its unique and sumptuous flavour. First, the pela is mixed with butter and poured into a cake tin before the apple layers are added to create a glossy caramel topping with a molasses-like flavour. Panela is then incorporated into the batter along with the traditional Mexican warm spices, cinnamon and nutmeg, to sweeten and give a wonderful flavour to the cake. Once the pie is done and slightly cooled, it is turned out onto a serving plate to reveal the caramelised apple topping, and served with cream and dulce de leche de leche de leche.
Ingredients
- 250 grams of Panela Redonda
- 4 tablespoon of unsalted butter
- 1.5 firm and acid apples
- 1 big eggs
- 0.5 cup of GOYA Unico olive oil
- 1.5 cup of White Masarepa
- 1 tablespoon of cinnamon
- 0.25 tablespoon of ground nutmeg
- 0.75 tablespoon of baking soda
- 0.25 tablespoon of baking powder
- 0.25 tablespoon of salt
- 0.5 cup of whipped cream
- 0.5 cup of sweet milk
Preparation
- Heat the oven to 175°C. Spray a 23 cm baking pan with oil spray. Combine the butter and ½ cup of grated panela in a bowl. Spread the mixture evenly in the prepared pan. Cut one apple into slices and place in the pan in a concentric circle; reserve for later use.
- Cut the remaining half apple into chunks (which will yield about ¾ cup) and transfer to a medium-sized bowl. Beat the egg with the oil and remaining panela until well combined; set aside.
- In another medium-sized bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda and salt with a hand mixer. Pour half of the flour mixture into the bowl with the apples and stir until well combined. Add the rest of the flour mixture to the bowl and stir until combined. Pour the apple batter into the reserved pan. Using a spatula spread the batter evenly in the pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Transfer the apple pie to a wire rack to cool until cool enough to handle, about 5 minutes. Run a thin knife around the edges of the pan. Turn the cake out onto a serving platter. Serve with cream and dulce de leche, if you prefer.
