In a large bowl, combine flour, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in sugar, eggs, and vanilla to form a dough.
Divide dough into two portions (about 2/3 for the base, 1/3 for the top).
Prepare the filling:
Grate apples and place them in a bowl.
Mix with sugar, cinnamon, lemon juice, and breadcrumbs.
Assemble the cake:
Roll out the larger portion of dough and line a greased 9-inch (23 cm) springform or baking pan.
Spread apple filling evenly over the base.
Roll out the remaining dough and either cover the apples completely or cut into strips to make a lattice pattern.
Bake:
Bake for 45–50 minutes until the top is golden brown and the apples are tender.
Let the cake cool slightly before removing from the pan.
Serve:
Dust with powdered sugar before serving.
Optional: Serve with whipped cream or a scoop of vanilla ice cream.
💡 Tips for the Perfect Almás Pite:
Tart apples work best—they balance the sweetness of the dough.
Using breadcrumbs in the filling prevents the cake from becoming soggy.
You can brush the top with a little melted butter before baking for a richer crust.
If you like, I can also give you a quicker version using ready-made shortcrust pastry that’s just as delicious but much faster to prepare. Do you want me to share that version?
