Apple Cake (Torta di Mele)
This is one of those simple, homely cakes that you imagine everyone’s nonna knows how to make and that you will always find, reassuringly, in bakeries, bars and pastry shops all over town. It’s also commonly on trattoria menus for dessert, although many Florentines would even eat this for breakfast or a mid-morning snack.
Ingredients 9
2 golden delicious apple, large, peeled, cored, sliced 1 cm (1/2 in) thick
1 lemon, zested and juiced
180 g sugar, divided
125 g unsalted butter, softened
3 eggs
150 ml milk
300 g plain flour, (all-purpose flour)
1 tsp baking powder
Pinch salt
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Method 6
Preheat the oven to 180°C (360°F). Grease and line a 23 cm (9 in) cake tin.
Place the in a bowl with the and 2 tablespoons of the sugar.
Beat the remaining with the until pale and creamy, add the and beat very well until you have a thick, pale mixture.
Add the and the zest, then fold in the , , and half the slices, along with the to combine.
Pour into the prepared cake 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.
Emiko Davies' tips
It’s not overly sweet, as Florentines don’t have much of a sweet tooth, but you could, if you like, brush a little warmed apricot jam over the top once you take it out of the oven for some shine and an extra touch of sweetness.
