Moist Apple Cake Torta di Mele
Serves 10
Write a review
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 5 apples
  2. Juice of 1 lemon
  3. 200 g (1 cup) sugar
  4. Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence
  5. 5 eggs
  6. 300g (2 1/2 cups) plain flour
  7. 150 g (2/3 cup) butter
  8. 1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article
  9. 50 g (1/3 cup) pine nuts, toasted
  1. Preheat the oven to 170°C/340°F. Put the butter into a pot and melt in the oven, taking care that it doesn’t burn.
  2. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside.
  3. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
  4. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well.
  5. Add the apples.
  6. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
  7. Serve with whipped cream, custard or vanilla ice cream.
The apple tree (Malus domestica) is a deciduous tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a fruit tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek and European Christian traditions.