Break 2 whole eggs and one yolk into a bowl, setting the white aside.
Add the sugar to the eggs then beat with a whisk to a smooth, light-coloured mixture. Add the 2 oils and continue to beat with the whisk. Then add the sieved flour and baking powder and a pinch of salt. Stir thoroughly with a wooden spoon and add 4-5 spoonfuls of milk if the mixture is too dense.
Peel the apples. Dice two apples and slice the other two. Add the diced apples to the mixture and stir thoroughly.
Butter and flour a hinged cake tin. Then pour in the apple mixture and level the surface with the back of a spoon. Cover the surface with the apple slices, in a sun-ray pattern. Brush with the egg white set aside after beating it lightly, and bake in a hot oven at 180° for about 45 minutes. Check that the cake is cooked by inserting a wooden skewer into the middle; if the skewer stays dry, the cake is ready. When it is cold, open the cake tin and transfer the cake to a tray. Complete with a dusting of icing sugar and serve.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.