Torta di Mele - Italian Apple Cake
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
238 kcal
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Course
Dessert
Torta di Mele - Italian Apple Cake
Description
This Italian apple cake features a batter of whipped eggs and sugar mixed with extra-virgin olive oil and vanilla, creating a moist base without butter. The dry ingredients—sifted flour, baking powder, and salt—are gently folded in, followed by diced apples and fresh lemon zest to add brightness. Thin apple slices adorn the top of the batter before baking at 180°C for around 30-40 minutes, resulting in a tender, delicate crumb dotted with apple pieces.
The flavor is mildly sweet with subtle olive oil notes and fresh apple aromas. The cake can be dusted with confectioners sugar before serving to add a slight sweetness contrast. It suits a light dessert or afternoon tea accompaniment.
For variation, whole wheat flour can replace half the all-purpose flour to add texture and rusticity. Storage in an airtight container in the refrigerator keeps the cake fresh for up to three days, and individual slices freeze well for up to three months, convenient for make-ahead needs.
Ingredients
- 3 egg large, free-range
- 140 g sugar or fine demerara sugar
- 120 ml extra-virgin olive oil lightly-flavoured
- 1 teaspoon vanilla extract (or half vanilla pod, scraped)
- 200 g all-purpose flour sifted
- 1 tablespoon baking powder (15 gr)
- ⅛ teaspoon salt sea salt
- 600 g apple about 3 medium apples, Honeycrisp variety, peeled and cored
- 1 tablespoon lemon zest fresh
To decorate:
- 1 tbsp confectioners sugar
Instructions
- Preheat oven to 180C/360F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 9-inch cake pan and set it aside.
- In a large bowl, place the eggs and the sugar. Beat the mixture with an electric whisker until light and pale, then gently whisk in the olive oil, followed by the vanilla, and mix until all the ingredients are combined.
- Slowly incorporate the flour into the batter, mixing until just combined. Sprinkle the baking powder and a pinch on salt over the batter and mix until just combined (do not overmix).
- Fold into the batter 1-½ apples cut into tiny chunks, and lemon zest, and mix until just combined.
- Pour the apple cake batter into the prepared baking pan. Top the batter with the remaining 1-½ apples cut into thin slices, and bake in the oven for approximately 30-40 minutes. To check if the cake is ready, insert a toothpick in the middle, if it comes out clean, the cake is ready.
- Remove from the oven, allow to cool and gently remove the apple cake from the pan.
- Dust the cake all over with confectioner sugar and serve at room temperature.
Notes
- Replace half the all-purpose flour with whole wheat flour for a rustic texture.
- Swap olive oil for 120 grams melted and cooled butter to change flavor and richness.
- Store the cake in an airtight container refrigerated for up to 3 days.
- Slice and freeze individual portions in bags for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 147mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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