Torta di mele is a classic Italian homemade treat.
Despite these variations, a few things are true of all authentic torta di mela recipes. While American’s fall apple crisps, pies , turnovers and crumb cakes are heavily seasoned with cinnamon, nutmeg and cardamom, spices are optional in the torte. Only fresh lemon zest give the cake a light, delicate taste, and a light amount of sugar lets the natural sweetness of the apples come through.
4 large eggs, room temperature
1/2 cup sugar
2 teaspoon vanilla
¼ cup sour cream
1 tablespoons grated lemon zest
¾ cup unbleached flour
¾ teaspoon baking powder
1/3 teaspoon salt
½ teaspoon cinnamon (optional)
4 large apples
2 tablespoons warm apple jelly or jam (optional)
Preheat the oven to 350 degrees F. Line an 8 inch pie metal pan with foil and butter and flour the foil or spray it with baking spray.
Beat the eggs and sugar with an electric mixer until light and fluffy. Beat in the vanilla and sour cream. Stir in the lemon zest.
Sift the flour, baking powder, salt and cinnamon together into another bowl or onto a piece of foil. Stir the flour mixture into the egg mixture. Stir the sliced apples in last.
Pour the mixture into a 8-9 pie pan pan and bake for 35-40 minutes. Remove from oven. If using jelly, brush it over top. Let the cake cool to warm and remove the cake from the pan by lifting the foil. Peel away the foil. Serve warm or cold.
