Grandma Luigina's Apple Cake

137 Reviews
88% would make this recipe again

People of my native Liguria are known for their extreme frugality and «Grandma Luigina» was no exception. Hence she developed a great number of recipes which are rich in taste but use only «poor» ingredients and very little fat. No butter is used in this cake aside from a very small amount to grease the baking dish.

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Preparation : 15 min Cooking : 40 min Standing : 1 h Cooking Dish : 26 cm diameter
240 calories/serving


butter, unsalted, to grease the baking dish
5 apples, cut into wedges 900 g
3 tbsp lemon, juice and zest 1 lemon
1/2 cup sugar 110 g
3/4 tsp ground cinnamon 2 g
1 eggs size large
1 1/4 cup white flour (all purpose) 150 g
2 tsp baking powder 5 g
1/3 cup milk, partly skimmed, 2% 85 mL
1/2 cup cream 15% [optional] 125 mL

Before you start

This recipe yields 6-8 servings.


  1. Preheat the oven to 205°C/400°F. Butter the baking dish.
  2. Peel and core the apples, then cut each into 8 wedges. Combine them with the lemon juice, 1 tablespoon of sugar and the cinnamon in a bowl, then set aside.
  3. In another bowl, beat the egg with the remaining sugar, then stir in the flour and baking powder. Add the lemon zest, milk, then mix well to obtain a homogeneous batter. Incorporate 2/3 of the apples into the mixture and transfer to the greased dish. Place the remaining apple wedges with their juice on top.
  4. Bake in the middle of the oven 40 min. Check with a toothpick or knife to see if it is cooked through. When the cake is done, let it cool down at least 1 h before serving.
  5. Sprinkle each serving portion with cream if desired.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




2 g

3 %

Saturated 0.6 g
+ Trans 0 g

3 %


30 mg


80 mg

4 %


54 g

18 %


4 g

16 %


31 g

Net Carbs

50 g


4 g

Vitamin A

3 %

Vitamin C

7 %


9 %


12 %


This recipe is :
Good source of  :
Folacin, Manganese, Selenium, Vitamin B1
Source of  :
Calcium, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin B2, Vitamin D
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 1
Milk and Alternatives 0
Meat and Alternatives 0
Fats ½
Other Foods 1

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137 Reviews (129 with rating only) 88% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 05, 2009 | I would make this recipe again

This was great as promised. I was nervous about the ratio of apples to batter too but mine turned out great. Also, I found the batter a little thick to combine with the apples at first, so I thinned it out with more milk, just so that I was comfortable with it.

Useful 2
november 23, 2008 | I would make this recipe again

I was a little worried because I am not too used to baking and it looked like there was not enough batter to fill the dish. However in the end it turned out just great.

Useful 1
october 20, 2021

Because of little liquid, no fat and chunky fruits, the batter is thick,a lot of beating is required to cover the fruits.The dough becomes massive and heavy. there is a lot of apple cake receipes out there with better results. Sorry grandma.

Useful 0

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