Torta di Mele

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A classic apple-based Italian dessert perfect for this time of year. Like so many recipes, there are 1001 renditions of this recipe, some are more cake-like, and others like this one are more apple than cake. Serve warm or cold.



     4-5  apples, Granny Smith
       3  eggs
    120g  superfine sugar
       1  zest, lemon
    150g  plain flour
    165ml milk
   2 tsp  baking powder
     50g  butter

Preheat the oven to 400°F. Peel, core, quarter and slice the apples thinly.


Place the eggs, sugar, lemon zest and a pinch of salt in a mixer, and beat until the mixture is thick and pale. Then add the butter and flour, and continue beating for 2-3 minutes. Add the baking powder and the two-thirds of the apples.


Butter a 10″ diameter cake pan (I use aluminum with parchment on the bottom), and sprinkle the base with one tablespoon of sugar. Pour the cake mixture into the pan, top with the remaining third of apple, and dot with the butter, and maybe one more tablespoon of sugar.


Back for 45-55 minutes, covering the apples with tinfoil in the last 20 minutes to prevent apples on the top getting too dark. Cake is ready when skewer withdraws clear. Let cool, and sprinkle with icing sugar. Serve with cream.



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