- Eggs: 5
- White sugar: 250 g
- Pure Saffron threads “l’Oro di Navelli”: 0,3 g
- Unsalted butter: 200 g
- Lemon zest of a whole lemon:
- All purpose flour: 500 g
- Teaspoon baking powder: 1 ½
- Apples: 500 g
- Full fat milk: 100 ml
Steep the Saffron threads in half cup of tepid milk for 2 hours, cover the cup with food wrapping
Peel the apples, remove the core, chop in slices 1 cm thick
In a large bowl, whisk 5 eggs and the sugar
Combine softened butter, lemon zest, milk, saffron threads and their steeping milk until well mixed
Grease a baking ring mold using butter and flour
Pour in half of the mix
Add a row of apple slices on the surface of the mix. Make sure to cover all the mixture without touching the bottom.
Add the remaining mix to the baking ring
Position apple slices on top of the mixture with each slice overlapping half of the preceding slice, like a fan.
Bake at 180° C for 50 mins, invert the mold onto a serving dish, allow to cool, decorate with powdered sugar.
It is possible to use pears,if not too soft and ripe