Torta di Mele

Everywhere we look, there are apple cake recipes. Here's our version.

Oct 05, 2024

Autumn is unquestionably here. The air is crisp; the leaves are turning. The tomatoes, zucchini, peppers, and berries that crowded the farmer’s market stands all summer long have given way to squash, potatoes, carrots, and onions. And there are apples – bushels and bushels of apples. With the cool weather comes the instinct to awaken the oven after its summer hibernation and bake.

Right on cue, pictures of torta di mele, the ubiquitous Italian apple cake, have been showing up everywhere, tempting us.

Torta di mele is a different type of apple dessert than we are used to here in the States.

Unlike the apple crisps, pies, and cobblers of America that are heavily spiced with cinnamon, nutmeg, cardamom, and allspice, torta di mele doesn’t call for any spices at all, just freshly squeezed lemon juice and lemon zest to give the cake a fresh and delicate taste.
Torta di mele is not as sweet as most American apple desserts. The recipe’s not-too-much sugar lets the natural sweetness of the apples come through.
Finally, rather than the tart and crisp Pink Lady, Honeycrisp and Braeburn apple varieties used for baking here in the Midwest states, Golden Delicious apples are preferred for torta di mele, their softer texture, gentle flavor and moisture level just right for this cake.

As is so often true with Italian desserts, recipes for torta di mele 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.

Try it and tell us what you think!

Ingredients

1 kilo Golden Delicious apples, peeled and sliced (about 8-10 apples)
1 lemon
3 eggs, room temperature
100 grams butter, very soft
200 ml whole milk, room temperature
200 grams sugar
250 grams flour, preferably Italian 00 flour
16 grams lievito Pane degli Angeli, or substitute 2 tsp baking powder

Instructions

Preheat the oven to 350°.
Set out the eggs, butter, and milk to bring them to room temperature.
Butter and flour a 9″ or 10″ round cake pan. Set aside.
Zest one lemon. Set the zest aside.
Juice the lemon, removing the seeds. Set the juice aside.
Core, peel, and slice the apples. Place them into a bowl and pour the lemon juice on top. Stir gently to avoid breaking the apple slices, and set them aside.
Beat the eggs and sugar with a mixer on high speed for 5 minutes until the mixture is light and airy.
If needed, warm the butter carefully until it is very soft but not melted, and add it to the eggs and sugar, along with the lemon zest. Mix again until the butter is incorporated.
Measure the flour.
If you are using Pane degli Angeli, pass it through a small strainer, such as a tea strainer, to eliminate any small clumps, and add it to the flour. Or, if you are using baking soda, add it to the flour.
Fold the dry ingredients gently into the batter, taking care not to over-stir.
Add 700 grams of apples to the batter and mix carefully by hand until coated.
Pour the batter into your buttered and floured pan.
Arrange the remaining slices of apple around the top surface of the cake.
Bake at 350° for 60 minutes and insert a toothpick into the center of the cake to check for doneness. Bake an additional 10-15 minutes, if needed, until the comes out clean and the top of the cake is golden brown.
Serve warm or at room temperature for dessert, with afternoon coffee, or even for breakfast.

Notes

Lievito Pane degli Angeli is an Italian leavening agent used in torta di mele and many other Italian baked goods. We buy ours online, but you might find it in your local Italian deli. If you don’t have any, you can substitute baking powder.
Italian 00 flour, or farina doppio zero, is preferred for Italian baking. We use Antimo Caputo Chef’s Flour. However, standard all-purpose flour will work just fine.
Lemon zest is used in many Italian baked goods to provide a lovely touch of citrus, so owning a zester is helpful.
When we bake, we measure ingredients in grams using a digital kitchen scale. We’re partial to this one by Oxo, which has a pull-out display and measures in both ounces/pounds and grams/kilograms. Volume measurements are provided in the recipe below for readers who don’t have a kitchen scale, but we encourage you to try measuring in grams - it’s so much more accurate. To illustrate, try Googling how many cups are in 300 grams of flour and see how many answers you get.

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