Is a typical autumn cake of Perugia, but can be found in every place of Umbria region.

Ingredients
500g flour
100g raisins
2 apples
extra-virgin oil
salt

Preparation method
Pour flour into boiling salted water mixing well with a wood spoon until to achieve a soft pastry. Add raisins, peeled and sliced apples, then oil. Put the pastry on a baking-pan spreading well up to obtain a layer of about two centimetres wide. Put in the oven at 180 °C and leave to cook for about one hour. After about 60 minutes take it away from the oven and leave to cool down.

Note – In Foligno the same cake can be named fregnaccia, but walnuts, pine nuts, dried fig and prunes are added.