Light apple pie
( Torta di mele light )

Soak sultanas in warm water while you're preparing this cake.
Peel and slice the apple; put in a bowl and sprinkle with cinnamon, stir very well and put apart.
Beat the egg yolk with sugar very well. At this point add lemon peel and juice, pour in milk, in which you have melted yeast, and stir. Then begin to add flour through a strainer little by little, stirring continuously.
Butter a 22 cm (8in) cake tin and preheat oven to 180°C (350°F).
Whip the egg white with a pinch of salt and add it to the mixture with a wooden spoon. Remember that if you don't want your cake goes down, you have to do this step with very delicacy. Don't stir but make movements from the bottom to the top, very slowly.
Pour the mixture into the cake tin, level the surface and sprinkle apple slices on the bottom together with sultanas well squeezed of their soaking water. Bake for 30-35 minutes or until the surface is golden.
Let it get cool before removing the cake from its tin.

What's the right wine for " Light apple pie "?

Our suggestion is: Moscato di Pantelleria (dessert wine from Sicily)