This is one of the best cakes. I can promise you. Apples and apples…. are always available.
Isn’t it wonderful to wake up a love one with a smile and a piece of a glorious cake?
Have no doubt – this is the right one.
Torta di Mele
1 kg (2 lb 4 oz) Granny Smith apples
3 eggs
120 g (41/4 oz) caster (superfine) sugar, plus extra for sprinkling
Zest of 1 lemon
150 g (51/2 oz) plain (all-purpose) flour, sifted
165 ml (51/4 fl oz) milk
2 teaspoons baking powder
50 g (13/4 oz) unsalted butter, chilled and chopped, plus extra for greasing
Icing (confectioners’) sugar, for dusting
Preheat oven to 200˚C (400ºF/Gas 6). Peel, core, quarter and thinly slice the apples. Place the eggs, sugar, lemon zest and a pinch of salt in a large bowl. Using electric beaters, beat until thick and pale. Add the flour and milk and continue beating until well combined. Add the baking powder, mix until combined, then add two-thirds of the apples.
Butter a round 25 cm (10 in) oven-proof dish and sprinkle the base with a little sugar. Place cake mixture into dish, top with remaining apple, dot with butter and sprinkle with sugar. Bake for 25 minutes, then cover with foil, turn cake around and bake for another 20 minutes or until a skewer withdraws clean. Serve warm or cold, dusted with icing sugar.
Serves 8
