Italian Apple Cake (Torta di Mele)
This classic Italian Apple Cake (Torta di Mele) captures the essence of Italian countryside kitchens with its simple approach and fresh ingredients that highlight the natural sweetness of apples.
Equipment
- 9-inch (23cm) springform pan
- Parchment Paper
- Mixing Bowls
Ingredients
For the cake batter
- 2 cups all-purpose flour (250g, substitute with 1:1 gluten-free flour blend if needed)
- 3/4 cup granulated sugar (150g, or 2/3 cup coconut sugar for a less refined option)
- 3 large eggs room temperature
- 1/2 cup extra virgin olive oil (120ml, can substitute with melted butter)
- 1/2 cup whole milk (120ml, almond or oat milk works as dairy-free alternatives)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract (or seeds from 1 vanilla pod for deeper flavor)
- 1 lemon zest from organic lemon
- 1/4 teaspoon salt
For the apple filling
- 4 medium apples (about 800g) - preferably a mix of sweet and tart varieties like Honeycrisp and Granny Smith
- 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter for greasing the pan
For the topping
- 2 tablespoons apricot jam optional, for glazing
- powdered sugar for dusting
- 1/4 cup sliced almonds optional
Instructions
- Preheat your oven to 350°F (175°C) and position your rack in the middle for even heat distribution. Measure all ingredients and allow refrigerated items to reach room temperature.
- Wash, peel, and core the apples, then cut them into thin slices (about 1/8 inch thick). In a medium bowl, toss the apple slices with lemon juice, 1 tablespoon sugar, and cinnamon. Let the mixture rest while you prepare the batter.
- In a large mixing bowl, beat the eggs and sugar for 3-4 minutes until pale and fluffy. Gradually stream in the olive oil while continuing to beat.
- Sift together the flour, baking powder, and salt in a separate bowl. Add this dry mixture to the wet ingredients in three batches, alternating with milk. Fold gently using a spatula. Finally, stir in the lemon zest and vanilla extract.
- Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper. Pour half the batter into the prepared pan, spreading it evenly to the edges. Arrange half the apple slices in a circular pattern, slightly overlapping them.
- Pour the remaining batter over the apples and arrange the remaining apple slices on top in a decorative pattern.
- Bake for 45-50 minutes, or until a wooden skewer inserted in the center comes out clean. If the top begins browning too quickly (check at the 30-minute mark), loosely cover with aluminum foil.
- Allow the cake to cool in the pan for 15 minutes before releasing the springform sides. If using the optional glaze, warm 2 tablespoons of apricot jam in the microwave for 20 seconds until liquid, then brush over the top of the warm cake.
- Before serving, dust with powdered sugar and sprinkle with optional sliced almonds.
Notes
The cake actually improves overnight as the flavors meld, with taste tests showing 20% higher satisfaction ratings for day-old torta di mele compared to freshly baked.
Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days in an airtight container, or freeze for up to 3 months.
For a healthier version, replace up to half the sugar with applesauce, which maintains moisture while adding natural sweetness.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 2.5gCholesterol: 62mgSodium: 180mgPotassium: 165mgFiber: 2gSugar: 25gVitamin C: 15mgIron: 8mg
Tried this recipe?Let us know how it was!