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4.8 from 123 votes

Torta di Mele - Italian Apple Cake

Torta di Mele, aka classic Italian apple cake, is a dessert all Italian nonnas make! It's soft and fluffy, and easy to make with just 8 ingredients!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 238 kcal
Course: Dessert

Ingredients

  • 3 large free-range eggs
  • 140 g sugar (or fine demerara sugar)
  • 120 ml lightly-flavoured extra-virgin olive oil
  • 1 teaspoon vanilla extract (or half vanilla pod, scraped)
  • 200 g sifted all-purpose flour
  • 1 tablespoon baking powder (15 gr)
  • ⅛ teaspoon sea salt
  • 600 g Honeycrisp apples, peeled and cored (about 3 medium apples)
  • 1 tablespoon fresh lemon zest
To decorate:
  • 1 tbsp confectioner sugar

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. Fold into the batter 1-½ apples cut into tiny chunks, and lemon zest, and mix until just combined.
  5. 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.
  6. Remove from the oven, allow to cool and gently remove the apple cake from the pan.
  7. Dust the cake all over with confectioner sugar and serve at room temperature. 

Notes

  • Flour: For a more rustic apple cake, use 100gr (3.5 ounces) of all-purpose flour and 100 gr of whole wheat flour.
  • Butter: If you wish to use butter, replace the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.
  • Storage tips: Store your cake in an airtight container in the fridge for up to 3 days.  You can cut into slices and freeze individually in freezer bags up to 3 months. 

Nutrition Information

Calories 238kcal (12%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 41mg (14%) Sodium 147mg (6%) Potassium 88mg (3%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 87IU (2%) Vitamin C 3mg (3%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 238

% 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.