Apple cake

Apple cake

Torta di mele

By
From
Florentine
Serves
8
Photographer
Lauren Bamford

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. 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.

Ingredients

Quantity Ingredient
2 large golden delicious apples (or other good cooking apple), peeled, cored and sliced 1 cm thick
1 lemon, juiced and zested
180g sugar
125g unsalted butter, softened
3 eggs
150ml milk
300g plain flour
1 teaspoon baking powder
A pinch salt

Method

  1. Preheat the oven to 180°C. Grease and line a 23 cm cake tin.
  2. Place the apple in a bowl with the lemon juice and 2 tablespoons of the sugar.
  3. 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 the apple slices, along with the lemon juice to combine.
  4. 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.
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