My oven broke. Oh yes, the climax of this quarantine, his departure has left me without alternatives for my leavened products. No bread, focaccia and cakes ...

Well no! Fortunately, about a year ago I bought the Versilia oven. Yes, just him. The mythical aluminum pot that the grandmothers (at least my grandmother Marcella) used to make up for the lack of an oven in the house. An old method but with some advantages: very low consumption and guaranteed softness. Of course, it takes an extra eye not to burn your dishes, but by adjusting the temperature, for the first 5 minutes at most to heat the pot well and then at the minimum, you don't even run the risk of burning.

I transcribe here the recipe I followed. This is a reworking starting from the indications of alices-adventuresinwonderland.com (in Italian) that I developed by eliminating lactose and making variations: in the flour, in the type of yeast (I did not use the chemical one, but that of beer) and in the type of sugar. I then added the coconut, my great love, but of course it is optional and, based on your tastes, you can also omit it.
Other variations that can be made: addition of 1 teaspoon of cardamom powder; addition of raisins softened in hot water.

200 gr 00 flour
100 gr rice flour (+20 gr to flour the pot)
170 gr of Moscovado sugar
150 gr of butter (+ 20 gr to butter the pot)
40 gr of coconut rapè
1 glass of orange juice
2 organic eggs
10 gr of dry brewer's yeast
1 organic lemon (zest and juice)
3 large apples
2 tablespoons of ground cinnamon

Wash and peel the apples. Cut them into very thin slices, put them in a glass or ceramic container together with lemon juice, 20 g of sugar and 1 tablespoon of cinnamon. Mix well (if the apples break it is not a problem) and leave to rest.

Melt the butter in a water bath. Then transfer it to a planetary mixer (if instead knead by hand, put it in a glass or ceramic bowl) together with the sugar, lemon zest and eggs. Knead the dough for a few minutes at a progressive speed. Then begin to incorporate the flour, little by little, helping yourself with the addition of orange juice.

Dissolve the brewer's yeast in a little warm water and add it to the dough. Add the remaining cinnamon and last the coconut. Then let it rest for 1 hour at room temperature (about 20-22 ° C), covered by a cloth.

After the time, grease the Versilia oven and pass it again with the flour, so as to create a thin layer that makes the pan non-stick. Pour the dough over the apples, crushing them here and there so that they partially penetrate the dough.

Cover with the lid. Put the flame breaker with the oven on the fire, first with the fire at maximum and, after a few minutes, putting the fire at minimum.

Cook without ever opening the lid for 50 '. You can use a long toothpick to test the cooking, passing it through one of the holes in the lid.

Serve sprinkled with other coconut rapè, or with a cream, to taste.