Traditional Italian Apple Cake [Torta di Mele Classica]
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Serves: 8
 
Equipment: 10-inch springform pan
Ingredients
  • 1 organic lemon
  • 4-5 big apples (about 650 g or 24 oz)
  • 3 large eggs
  • 220 g (1 cup or 7.7 oz) granulated sugar
  • 70 g (5 Tbsp or 2.5 oz) unsalted butter, softened
  • 230 ml (1 cup) whole milk
  • 300 g (2⅓ cup or 10.6 oz) all-purpose flour
  • 16 g (1 heaping Tbsp) baking powder
Instructions
  1. Preheat oven to 360° F (180° C) . Butter and flour springform pan, then line bottom with a round of parchment paper.
  2. Finely grate the zest of your lemon and set zest aside.
  3. Peel the apples, cut them in wedges and place them in a bowl. Squeeze the lemon over the apples to prevent them from browning and mix well.
  4. In a deep container, beat egg whites with cleaned beaters until foamy. Then add about ¼ of the sugar (about 50 g) and continue to beat until the egg whites hold stiff peaks. Set aside.
  5. In a separate big bowl, beat together yolks and the remainder of the sugar. Add softened butter and keep mixing until all lumps are gone. Stir in milk, a little bit at a time. Add lemon zest and mix.
  6. Gradually stir in flour and baking powder until just combined.
  7. Gently fold in ⅓ of egg whites to lighten. Then fold in remaining whites.
  8. Gently stir in ⅔ of the apples.
  9. Transfer batter to springform pan. Arrange the rest of the apples on the top, in circle patterns.
  10. Bake for about 45 minutes or until golden brown. The cake is cooked when a wooden pick inserted in the center of the cake comes out clean. Leave cake in the pan for about 10 minutes. Run a knife around the inner edge of the pan and remove outer ring. This cake is best enjoyed when served a bit warm!
Recipe by Very EATalian at https://www.veryeatalian.com/traditional-italian-apple-cake/