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Apple cake

1 kg of Golden Delicious apples, 200 g of semi-wholewheat flour, 150 g of butter, 120 g of sugar, 1 lemon, 50 g of sultanas, 50 g of peeled almonds, 1 egg yolk, cinnamon, a generous pinch of salt.  
Make a fountain with the flour on a pastry board, then mix in 100g of butter heated over a pan of water, plus the egg yolk and the salt. Work the ingredients together until the mixture takes on a creamy consistency, then leave it to rest in the fridge for about an hour. In the meantime, peel the apples, slice them – not too thinly - and spray them with lemon juice. Once the mixture has rested, spread it out on a floured pastry board then transfer it to a cake tin, drawing the mix up the edges. Sprinkle with half of the washed sultanas, arrange the apple slices carefully on top, brush with 50 g of melted butter, then add the rest of the sultanas, the chopped almonds and the sugar, together with a pinch of cinnamon. Placed in a pre-heated oven and bake at 200 °C for about 45 minutes.

Recommended wines:
Moscato Giallo, served at a temperature of 10-12 °C.

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