Italian Apple Cake - Torta di Mele
This beautifully light apple olive oil cake is so simple to make, and is mostly sweetened through the generous amount of apples inside it. Lovely Italian treat.
Servings 9 people
Calories 267kcal
Ingredients
- 4 medium sized apples 600g, 1 lb or so
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon powder, divided
- 1 2/3 cup all purpose flour 200g
- 1/2 cup and 2 tbsp raw cane sugar (or regular granulated sugar) 120g
- 2 teaspoon baking powder 10g
- pinch nutmeg powder, optional
- 2 eggs room temperature
- 1/3 cup and 2 tbsp olive oil 80g
- 5 tablespoon milk 70g
Instructions
- Preheat oven to 350F (180C), and lightly grease and line a 9 inch pan.
- Toss the apple cubes with lemon juice, lemon zest, and 1/4 teaspoon of cinnamon powder. Set aside.
- In a large bowl, whisk together the remaining 1/4 teaspoon cinnamon, the flour, sugar, baking powder and nutmeg if using. Set aside.
- In another bowl, whisk the eggs, vanilla, olive oil and milk. Pour the wet ingredients into the dry, and mix to combine. Don't over mix, once most of the flour is incorporated, fold in apples.
- Spread batter into prepared pan, sprinkle with extra sugar if you like, and bake for 30-35 minutes until toothpick inserted in the center comes out clean.
- Enjoy room temperature or cool, it's delightful either way!
Video
Notes
You can use any type of apples you like for this cake. Red apples, green, yellow, or a mix of your favorites. If you'd like the apples to be completely soft and cooked through, dice them in small chunks.
Serving: Serve plain, or with a dusting of icing sugar, or go extra decadent and have it with a scoop of ice cream and caramel sauce.
Storing leftovers: Leftovers will last tightly covered at room temperature for 4-5 days. If you live in a really hot/humid place, it may be better to store in the fridge.
You can freeze the apple cake, whole or sliced for 4-5 months.
Nutrition
Calories: 267kcal