Apple Pie with Barattolino Cioccolato

Apple Pie


  • Plain full-fat yoghurt (250g)
  • Caster sugar (250g)
  • “00” Flour (375g)
  • Vegetable or sunflower oil (270g)
  • 4 eggs
  • 1 organic lemon
  • 1 16g sachet of baking powder
  • 2 apples


  • In a mixing bowl, using the electric whisk at maximum speed, whip the eggs and the sugar until light and frothy. It will take at least 3 minutes.
  • Add the oil, the yoghurt and the grated lemon rind to the eggs and sugar, and mix well. In a separate bowl, sift the flour and baking powder.
  • Then, add to the egg mixture and mix gently with the electric whisk at low speed until all the ingredients are well combined in a batter.
  • Pour the batter into a well-buttered 20cm diameter baking tin with a disc of baking paper covering the bottom.
  • Peel the two apples and cut each one into 4 segments, then add them to the batter in the cake tin.
  • Bake for 70-80 minutes in a ventilated oven preheated to 180°C.
  • Remove from the oven and leave to cool.
  • Finish with a dusting of icing sugar.