![[RECIPE] Torta Di Mele (Apple Cake)](https://images.squarespace-cdn.com/content/v1/57584ab02fe131ceb2242f99/1588215906186-WEVJ1JX9WEO3POJ53DXI/IMG_8596.jpg)
This is a beautiful looking and deliciously tasting cake! I remember my grandmother making it when I was a child, back in Rome. Since I have plenty of time on my hands this month (don’t we all?), I thought to revive the recipe and make the dish. I am so very happy to say that it is as delicious as I remember it being, and very easy to make.
Here are the ingredients and procedure for you to enjoy. Make sure you follow each step in order and that the room temperature directions are followed, this is key. A suggestions is to set all of the ingredients out on your counter at once (including the melted and room temperature ones) so you can easy grab, mix and bake! :)
Torta Di Mele:
Ingredients:
3 large Granny Smith apples (700 grams cleaned)
Granulated sugar (200 grams)
Unbleached flour (250 grams)
Unsalted butter (100 grams, melted / room temperature)
1 pinch of salt
Milk (150 grams, room temperature)
Baking powder 16 grams
1/2 teaspoon of cinnamon
1 large sized lemon
2 eggs (room temperature)
Procedure:
Zest the medium sized lemon (set aside)
Squeeze the lemon to get at least 30 grams of lemon juice out (set aside)
Peel the apples and cut them in half, core them, then cut the halves in half
Slice the apples on their short side into 1/2 inch pieces and set in a large mixing bowl
Pour the 30 grams of lemon juice onto the apples and use your hands to evenly coat them (this will prevent the apples from turning brown) (set aside)
In a separate bowl, combine the flour and baking powder together so they are evenly mixed (set aside)
In a separate mixing bowl crack the eggs
Add half the sugar into the eggs and whip with an electric mixer
After about 1 minute, add the remaining sugar and whip at a higher pace until the mixture becomes airy, fluffy and much lighter in color
While continuing to whip, add the butter (that you will have melted and let return to room temperature earlier)
White continuing to whip, add the lemon zest
Add the cinnamon powder, if desired
At this point, turn the whipping speed to medium/low and add the flour/baking powder one cup at a time (don’t rush it, let each cup of flour mix fairly well before adding the next one)
While continuing to whip, add the milk (which you will have let turn to room temperature earlier)
The dough is ready! Now you can stop whipping
Next, add the apples: drain them from the excess lemon juice and pour into the dough
Use a spatula to fold the apples into the mix gently (make sure the apples are well distributed and coated with the mixture)
Pour the mixture into a 10 inch round pan that you will have buttered or sprayed with non-stick spray (be generous with the coating of the pan or the cake will stick - I have added two images of what the batter looks like, below)
Bake at 350 degrees F on the middle rack of your oven, for 55/60 minutes (check the very center of the cake with a wooden skewer to make sure it emerged dry - it it emerges wet, bake for 5 more minutes at a time until ready)
Let the cake sit for about 30 minutes to let it settle and separate from the pan, set it on a cake plate and sprinkle with powdered sugar to make it even prettier
