The apple focaccia is a Genovese specialty, which is prepared simply with thin slices of apples, raisins, pine nuts, and the characteristic cheese of that area, whose name is difficult to pronounce, “prescinseua”.
It is cow’s milk curd, and it is rather easy to make at home and quite unavailable outside its production area.
It is a simple cheese, with a soft paste tending to a fluid consistency and with a slightly lumpy but homogeneous texture; the slightly acidic flavor recalls that of yogurt or sour cream.
In fact, in this recipe, since I was not able to find the “prescinseua” here in Philadelphia, I used sour cream.
And I assure you that the result was excellent. I learned this recipe last night watching an Italian cooking channel. And I wanted to try it and so voila I prepared it, very good, a blockbuster.
- 2 large apples
- 65 g 00 flour 1/2 cup
- 100 g brown sugar 1/2 cup
- 60 g sour cream 2.2 oz
- 40 g extra virgin olive oil 3 tbsp
- 1 fresh egg
- 2 tablespoons of pine nuts
- 40 g raisins 1/4 cup
- grated peel of an organic lemon
- 1/2 teaspoon baking powder
- a pinch of salt
- icing sugar to sprinkle on the cake
- Clean and finely slice the apples.
- Put them in the bowl, mix them with the raisins (previously softened with warm water), 1 tbsp of sugar, the grated zest of lemon, and a spoonful of pine nuts.
- With a whisk, beat the eggs well with the remaining sugar, add the sour cream, flour, baking powder, a pinch of salt, extra virgin olive oil, and then incorporate well with a spoon.
- Pour the mixture over the apples and mix well.
- Line a flat cake pan (9 inches) with parchment paper; pour and level the dough, distributing the last spoonful of pine nuts and brown sugar.
- Bake at 170°C (338°F) for 40-50 min.
- Let cool at least 2 hours before serving.