I also made Andrea Mugnaini's Tuscan-Style Rustic Apple Cake. She says in her book that the high, moist heat of the wood fired brick oven is ideal for the caramelization of the sugars in the fruit. I must say she is right! I have made her Cherry Clafouti and now the Apple Cake and both were easy and delicious.
I am a big dessert fan and it was ok in the end that we had dessert for dinner! I guess when life gives you lemons (or apples), make dessert.
Karl let the flames burn down to coals and the oven cooled to around 400*
We turned the cake after 10 minutes and it was done in 20 minutes.
I sprinkled powder sugar over the top.