Apple cake (torta di mele)

A traditional Italian apple cake with a soft, moist texture.
  • - icing sugar, to decorate
  • - 2 tbsp Amaretto di Saronno liqueur (optional)
  • - 150g caster sugar
  • - 2 large eggs
  • - 1/2 tsp cinnamon (optional)
  • - 1/2 x 16g sachet baking powder with vanillin
  • - 195g flour
  • - juice of 1/2 lemon
  • - 2-3 Golden Delicious apples
  • - 115g butter

How to prepare:

Preheat the oven to 180C. Grease a 25.5cm diameter cake tin.

Melt the butter and leave to cool. Peel and core the apples, cutting them into small cubes. Place them in a bowl and pour the lemon juice over them, tossing to coat evenly.

In another bowl combine the flour, baking powder with vanillin and a little cinnamon if desired.

Mix together the eggs and the sugar using an electric mixer. Add the cooled melted butter and the Amaretto if you are using it. Add the flour mixture, being careful not to stir too much. Finally, gently stir in the apple pieces.

Pour the mixture into the greased cake tin and put in the preheated oven for 35-40 minutes or until the cake is nice and golden. Allow to cool and dust with icing sugar before serving.

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