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Easy Italian apple cake (torta di mele) deliciously tempting
This is a must try
This easy Italian apple cake is a perfect make ahead dessert for any time of year. Otherwise known as ‘torta di mele’, it’s a classic Italian cake recipe – a speciality of Italian grandmas everywhere!
Made with fresh apples, this apple cake is light, moist, not too sweet, and looks pretty on top. The best part? It’s so simple! Make it all in one bowl with just 6 main ingredients and 15 minutes of hands-on time!
Easy Italian Apple Cake (Torta Di Mele)
If you’re looking for a quick and easy dessert that’s always a crowd pleaser, this easy Italian apple cake, or torta di mele, is it. You need just 6 ingredients and one bowl to make it, and it’s easy to make ahead or freeze.
CourseDessert
CuisineItalian
Prep Time15minutes minutes
Cook Time1hour hour
Total Time1hour hour 15minutes minutes
Servings6
Calories506kcal
AuthorHelen
Equipment
Ingredients
- 1 cup self-raising flour (Alternatively, use all-purpose flour and add 2 teaspoons baking powder.)
- ½ cup sugar
- 1 lemon rind and juice
- 3 large eggs lightly beaten
- 4.5 ounces butter melted (½ cup or a stick - alternatively, use ½ cup oil)
- 4 apples (Or 2.5 to 4 apples (see note below), depending on size, peeled & sliced thinly)
- 1 teaspoon cinnamon optional
- ¾ cup pine nuts ½ cup in batter, ¼ cup on top - optional
- Icing sugar for sprinkling at the end
to serve
- icing sugar for sprinkling over the top
- cream, ice cream or custard (optional)
Instructions
- Pre-heat the oven to 355F / 180C.
- Line an 8 inch round cake pan with baking paper and lightly grease with butter or spray with oil.
- Zest and juice the lemon and set the zest aside. Put the chopped apples in a small bowl and pour the lemon juice over them.
1 lemon,4 apples - Combine the flour, sugar and lemon zest together in a large bowl, then add the eggs, melted butter, cinnamon & pine nuts (if using) and 2/3 of the apples. Stir until just combined.
1 cup self-raising flour,½ cup sugar,3 large eggs,4.5 ounces butter,1 teaspoon cinnamon,¾ cup pine nuts,1 lemon - Tip the batter into the cake pan and smooth on top, then arrange the rest of the sliced apples on the top in a circle pattern (see photos in post and recipe video). Sprinkle over extra cinnamon (optional) and the rest of the pine nuts (if using).
- Bake for about 1 hour, or until a skewer pushed into the centre of the cake comes out clean. Check after 45 minutes, then every 5 minutes after that.
- Cool, then sprinkle with a bit of icing sugar before serving. Serve slightly warm or cold alone or with ice cream or whipped cream.
icing sugar for sprinkling over the top,cream, ice cream or custard (optional)
Notes
Number of apples to use:I vary the number of apples I use to make this cake. If they're small apples, I'll use 4. If they're big e.g. Granny Smith apples, I usually use just two and a half apples. If they're medium apples, about 3 is right! Just eye-ball it. You can't really go too wrong!If the cake starts to brown too much in the oven:If the apples start to brown a little too much, just cover the cake over with some aluminium foil for the last part of cooking.
Cooking time:Based on reader feedback, if your oven runs a bit hot, your cake may be ready before 1 hour. The first time you make it, check after 45 minutes, then every 5 minutes after that!
Freezing instructions:This cake freezes really well! If you’d like to freeze it, let cool completely then wrap in aluminium foil and/or a Ziploc bag before storing in the freezer.
When you want to serve it, let it defrost for a couple of hours, then warm slightly in the oven (if you like) by popping it into the oven on the ‘keep warm’ (or really low) setting for about half an hour.
Nutrition
Calories: 506kcal | Carbohydrates: 52g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 185mg | Potassium: 306mg | Fiber: 4g | Sugar: 30g | Vitamin A: 715IU | Vitamin C: 15.1mg | Calcium: 39mg | Iron: 1.8mg
