Torta di Mele

By • September 25, 2011 • 6 Comments



Author Notes: Torta di mele is a classic Italian homemade treat. As is so often true, recipes vary. Stefano's mom uses more flour and fewer apples, resulting in a delicate, springy cake. Our sister-in-law Valentina and her mom Marinella use less flour and more apples, which makes a more dense, almost pudding-like cake. Our recipe is somewhere in between.

Despite these variations, a few things are true of all authentic torta di mela recipes. While our apple crisps, pies and cobblers are heavily seasoned with cinnamon, nutmeg and cardamom, no spices are used in the torta di mela. Only freshly squeezed lemon juice and lemon zest give the cake a light, delicate taste, and not-too-much sugar lets the natural sweetness of the apples come through.
DueSpaghetti

Serves 6-8

  • 3 1/2 apples, cored, peeled and thinly sliced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3 eggs
  • 1/2 cup butter
  • 1 cup whole milk
  • 1 cup sugar
  • 1 3/4 cup flour
  • 1 pouch Pane degli Angeli, or substitute 1 tsp. baking soda
  • *Pane degli Angeli is an Italian leavening agent lightly sweetened with vanilla. It is a common ingredient in many Italian baked goods. If you decide to buy some, search Amazon or another online gourmet foods vendor for "Lievito Pane degli Angeli."
  1. Preheat the oven to 350°.
  2. Butter and flour a 9" or 10" round cake pan, preferably a springform pan. Set aside.
  3. Core, peel and thinly slice the apples, and place them into a bowl. Squeeze the juice of one lemon over the apples. Stir and let rest.
  4. Beat the eggs and sugar with a mixer on high speed for 5 minutes, until the mixture is light and airy.
  5. Warm the butter until it is very soft but not melted and add it to the eggs and sugar, along with the milk and the zest of one lemon. Fold in the butter and lemon zest.
  6. If you use Pane degli Angeli, pass it through a small strainer, such as a tea strainer, to eliminate any small clumps, and add it to the batter. If you use baking soda, add it now.
  7. Add the flour, and fold the dry ingredients gently into into the batter, taking care not to over-stir.
  8. Add the apples and mix carefully until coated.
  9. Pour the batter into your buttered and floured pan.
  10. Arrange slices of apple around the top surface of the cake, and bake at 350° for 50-60 minutes, until a toothpick inserted into the center comes out clean. If you wish, turn on the broiler for a few minutes at the end of cooking in order to give the top a golden brown color.
  11. Serve warm or at room temperature for dessert, with afternoon coffee, or even for breakfast.
Jump to Comments (6)

Tags: apple cake, apple desserts

Comments (6) Questions (4)

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almost 3 years ago DueSpaghetti

Thanks! I welcome feedback on how it turns out, or on what can be made clearer in the recipe.

Birthday_2012

almost 3 years ago luvcookbooks

Meg is a trusted home cook.

Beautiful and new to me, thanks!

Me

almost 3 years ago TheWimpyVegetarian

I really love how this looks from the gorgeous photo to the recipe!! I can't wait to make it!!

Pasta-on-fork-001

almost 3 years ago DueSpaghetti

Thank you both. It is a nice change from the usual fall apple crisp and apple pie. I hope you enjoy it!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This is gorgeous - will certainly be trying it soon

Summer_2010_1048

almost 3 years ago Midge

What an elegant cake. Can't wait to try it.