Easy Italian Apple Cake (Torta Di Mele)
User Reviews
4.7
Easy Italian Apple Cake (Torta Di Mele)
Description
Easy Italian Apple Cake (Torta Di Mele) highlights the use of seasonal apples mixed into a batter enhanced with lemon zest, lemon juice, and melted butter. The inclusion of cinnamon and pine nuts lends optional warmth and crunch, while using self-raising flour ensures a light rise. Thinly sliced apples both within the batter and arranged on top provide a soft, tender fruit texture after baking. The cake is baked at 180°C until a skewer inserted in the center comes out clean, usually about one hour.
The cake’s flavor is subtly sweet with a mild lemon brightness and the soft texture of cooked apples throughout. The outer apple slices and pine nuts add contrast with a gentle crunch and visual appeal. After cooling and dusting with icing sugar, this cake pairs well with cream, ice cream, or custard, either slightly warm or fully cooled.
Adjust the number of apples depending on size to maintain the appropriate texture and moisture. To prevent over-browning, cover with foil if needed near the end of baking. The cake freezes well and reheats gently in the oven. These details help maintain the cake’s tender crumb and delicate flavors for later enjoyment.
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 egg lightly beaten
- 4.5 ounces butter melted (½ cup or a stick - alternatively, use ½ cup oil)
- 4 apple 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 optional, or ice cream or custard
Instructions
- Pre-heat the oven to 355F / 180C (fan oven).
- 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.
- 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.
- 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.
Notes
- Adjust apple quantity based on size: 4 small, 2.5 large, or 3 medium apples for balanced moisture and texture.
- If the cake browns too quickly, tent it with aluminum foil during the final baking stage to avoid excessive color.
- Freezing is suitable after cooling; wrap tightly and thaw before gently warming to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 127mg | 42% |
| Sodium | 185mg | 8% |
| Potassium | 306mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 39mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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