Torta di mele (apple cake)
serves
8
“This is one of those simple, homely cakes that I imagine everyone’s nonna knows how to make and that you will always find, reassuringly, in bakeries, bar and pastry shops all over Tuscany. It’s also commonly on trattoria menus for dessert, although many Tuscans eat this for breakfast or a mid-morning snack,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).
Ingredients (9)
- 2 large Golden Delicious apples ( or other cooking apple), peeled, cored and sliced to 1cm thick
- Juice and zest of 1 lemon
- 180g sugar
- 125g unsalted butter, softened
- 3 eggs
- 160ml milk
- 2 cups (300g) plain ( all purpose) flour
- 1 tsp baking powder
- Pinch of salt
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 180°C. Grease and line a 23cm round cake tin. Place the apple in a bowl with the lemon juice and 2 tbs of the sugar.
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2.Beat the remaining sugar with the butter until pale and creamy, add the eggs and beat very well until you have a thick, pale mixture. Add the milk and the zest, then fold in the flour, baking powder, salt and half of the apple slices, along with the lemon juice to combine.
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3.Pour into the tin and place the remaining apple slices all over the surface. Bake in the oven for 1 hour, or until the top is golden brown and springy to the touch.
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