![]() ![]() Lightly grease a deep 20cm loose-bottomed cake tin. Preheat the oven to 160C/fan 140C/gas 3.Serve warm with ice cream or crème fraîche as a dessert, or with coffee in the morning as one would a Danish pastry, again warm, dusted with icing sugar. The apples can be windfalls or even shrivelled ones left in the fruit bowl. Just before serving, sprinkle on powdered sugar by placing a few spoonfuls in a small sieve and tapping the sieve with a spoon while moving around the top.I’ve been doing this special and remarkably easy recipe for years. Invert a serving platter over the top and using both hands to grip the hot dish and the platter, flip over so the bottom is now the top. Also look at the liquid batter in the center to see that it is cooked.Ĭool on a rack for five minutes and use a knife to separate the sides if they haven’t already pulled away. *Note, the typical toothpick test is not always conclusive because apples are wet, so even though the toothpick comes out wet, it doesn’t mean the cake is not cooked through. If not, continue baking for another five minutes or so until golden brown and the filling is cooked through. If the toothpick comes out clean, remove from oven as long as the torta is nicely browned. Use a rubber spatula and scrape into the prepared dish or pan, smoothing out the mixture to a flat smooth surface.īake 30 minutes and test with a toothpick poked into the center*. Pour in the apple slices and gently work the batter into the apples with a wooden spoon. ![]() In a large bowl whisk flour, baking powder, baking soda, salt and sugar together then with a wooden spoon, add in the butter, egg and cream mixture and stir. In a small sauce pan, melt butter and cool.īeat the eggs and cream in a small bowl and slowly add the melted butter while whisking. Repeat for remaining two apples and set bowl aside. Place in a medium bowl and squeeze on lemon juice with each addition of apple slices. Lay each half, cut side down on a cutting board and cut into thin slices. Peel and core the apples and slice in half from top to bottom. ![]() Sprinkle in enough granulated sugar to stick to the butter and coat the dish. Enjoy!īutter a glass or ceramic 9” round deep dish pie plate, or use a 9” cake pan. We sprinkled confectioner’s sugar on top of our Torta di Mele just before serving. You’ll also want to use a wooden spoon to work the batter in between the apple slices.Īs this easy apple cake bakes, the apple slices soften to almost a custard consistency and each fork or spoonful is absolutely heavenly! Then the mixture is poured into a deep dish pie plate or cake pan. In this particular Torta di Mele recipe, thin slices of golden delicious apples are stirred into a simple, sweet, buttery cake batter. ![]() PIN THIS RECIPE NOW! How do you make Torta di Mele?Ī Torta di Mele can take many forms, and this particular version is based on a dessert served at a restaurant called Zaraza, located in Frascati – a wine producing town in the hills about an hour from Rome. So, with apple season in full swing, what better time than now to share this delicious Torta di Mele with all of you!Īccording to the Boston Globe article, the word “torta” is a multipurpose label in Italian for a variety of baked desserts including pies, tarts, cakes and other pastries. The original recipe was printed in The Boston Globe as part of a series of ‘cooking lessons from Rome’ by local cookbook author Judith Barrett, who submitted recipes to the newspaper for several years inspired by her travel to Italy. I’d save the copies in a binder that I still have to this day.Įvery once in a while, I browse through that old recipe binder – and that’s where I found today’s Torta di Mele. Or, sometimes I printed off copies of recipes I found online. Torta di Mele is a sweet and delicious Italian apple cake that looks very fancy but is quite easy to prepare!įor years – long before we started A Family Feast, and before pinning recipe ideas to Pinterest existed – I often clipped recipes from newspapers and magazines. ![]()
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