Torta di mele (Apple Torte)
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Torta di mele (Apple Torte)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 5 apple about 700g/1-1/2 lbs, medium
For the batter:
- 2 egg
- 200 g sugar 7 oz
- 100 g butter melted, 3-1/2 oz
- 200 ml milk 6 oz
- 1 T baking powder
- lemon grated zest of small lemon
- vanilla extract a few drops
- salt tiny pinch
- 200 g flour 7 oz
For topping:
- powdered sugar or granulated sugar
Optional:
- powdered sugar
- cinnamon to taste
- sliced almonds or other nuts
- raisins or other dried fruits
Instructions
- Whisk the eggs and sugar together until they are well amalgamated.
- Add the rest of the batter ingredients ingredients other than the flour and let them mix together well.
- Now add the flour in a thin stream to the liquid while the mixer is still running. Once all the flour has been incorporated, raise the speed as high as it will go to eliminate any lumps. The resulting batter should be pourable but thick, something like a very thick pancake batter.
- Peel and core the apples, one by one, and slice them into thin wedges. Add the sliced apples to the mixing bowl as you go, folding them into the batter.
- Pour the apple batter into a springform baking pan, which you will have greased very generously with butter. Even out the top with a spatula and clean off the sides. Sprinkle the top with granulated sugar.
- Place the pan in a pre-heated moderate (180C/350F) oven for about an hour, until the torta is cooked through and the top is nice and brown. (You can test doneness by sticking a skewer into the torta; if it comes out clean, it's done.)
- Remove the pan from the oven and let it cool on a rack before serving.
- If you like, for a fancier presentation, you can sprinkle the top of the torta with some powdered sugar.
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